• 4servings
  • 20minutes
  • 417calories

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B2, B3, B9, B12, E
MineralsChromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 14- to 16-oz pkg cheese ravioli (fresh or frozen)

  2. 1/4 cup olive oil

  3. 2 cloves garlic, thinly sliced

  4. 1/2 cup walnuts, roughly chopped

  5. 8 oz asparagus, trimmed and thinly sliced on a diagonal

  6. 1/4 cup grated Parmesan (1 oz)

Instructions Jump to Ingredients ↑

  1. Cook the ravioli according to packagedirections.

  2. Meanwhile, heat the oil in a mediumskillet over medium heat. Add thegarlic and walnuts and cook, stirringoften, until the nuts are lightly toastedand fragrant and the garlic is goldenbrown, 4 to 5 minutes.

  3. Add the asparagus and cook, tossingoccasionally, until just tender, about2 minutes. Serve over the ravioli andsprinkle with the cheese.

  4. Tip: Transform the asparagus-walnut mixtureinto an easy hors d’oeuvre by mixingin the Parmesan cheese (or substitutingfeta) and spooning it on top of crostini,crackers or endive leaves.


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