Ravioli with Apples and Walnuts.
1 lb. fresh cheese ravioli
2 tbsp. olive oil
1/2 cup walnuts, roughly chopped
1 Rome (or Gala) apple, cut into matchsticks
1/2 cup flat-leaf parsley, chopped
1/4 cup freshly-grated Parmesan cheese
- Cook the ravioli in a pot of boiling, salted water for about 4-5 minutes, or until the ravioli float at the top.
- Meanwhile, heat the oil in a medium skillet over medium heat. Add the walnuts and cook, stirring often, until lightly toasted and fragrant, 4 to 5 minutes.
- Add the apple, parsley, 1/2 tsp. salt, and 1/4 tsp. pepper and toss to combine. Spoon over the ravioli and sprinkle with the cheese.