Directions:
- 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 garlic and walnuts. Cook, stirring, until the nuts are lightly toasted and fragrant, about 5 minutes. 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.Substitution: For a hit of vegetables and a change of pace, use pumpkin or butternut-squash ravioli instead of cheese-filled. You can also replace the walnuts with pecans or almonds.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1456.86 Kcal (6100 kJ) | ||
| Calories from fat | 1005.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 111.77g | 172% | |
|---|---|---|---|
| Cholesterol | 71.9mg | 24% | |
| Sodium | 1670.31mg | 70% | |
| Potassium | 1425.1mg | 30% | |
| Total Carbs | 84.45g | 28% | |
| Sugars | 19.31g | 77% | |
| Dietary Fiber | 7.48g | 30% | |
| Protein | 40.06g | 80% | |
| Vitamin C | 59mg | 98% | |
| Iron | 7.5mg | 42% | |
| Calcium | 700.3mg | 70% | |
| Amount Per 100 g | |||
| Calories | 233.48 Kcal (978 kJ) | ||
| Calories from fat | 161.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.91g | 172% | |
|---|---|---|---|
| Cholesterol | 11.52mg | 24% | |
| Sodium | 267.69mg | 70% | |
| Potassium | 228.39mg | 30% | |
| Total Carbs | 13.53g | 28% | |
| Sugars | 3.1g | 77% | |
| Dietary Fiber | 1.2g | 30% | |
| Protein | 6.42g | 80% | |
| Vitamin C | 9.5mg | 98% | |
| Iron | 1.2mg | 42% | |
| Calcium | 112.2mg | 70% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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