I love pasta with nuts so was thrilled to find this recipe. It calls for cheese ravioli, but if you can find butternut squash ravioli, that would be even more elegant.
- Cook the ravioli according to the package directions. Drain, reserving 3 tablespoons of the cooking water.
- Heat the oil in a medium skillet over medium heat. Add the walnuts. Cook, stirring, until the nuts are lightly toasted and fragrant, about 5 minutes.
- Add the garlic and cook for 30 seconds. Stir in the lemon juice, 1/2 teaspoon salt, 1/4 teaspoon pepper, the parsley, and the reserved cooking water. Add the ravioli and toss to coat.
- Divide among individual plates and sprinkle with the Parmesan.