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Cheese Ravioli with Apples + Walnuts

July 20, 2010

Continuing on the same thread as my earlier post on “Meal Planning” this recipe is a great one to pull out of your sleeve at 5pm when everything/one  is unraveling. This meal has quickly become a regular on my meal plan because it’s quick,  easy, and I usually have all the ingredients on hand. Deceptively simple, yet sophisticated; if you can use a knife and boil water you can make this dish  inspired by  Real Simple.

Cheese Ravioli with Apples + Walnuts 

Ingredients :
1 pound cheese ravioli (fresh or frozen. I really like Whole Foods 365 organic or Butoni brand. )
1 -2 tablespoons butter or oil
1/4 – 1/2 cup walnuts, roughly chopped
1 crisp apple (such as a Granny Smith, but any firm apple will do), cut into match sticks, don’t worry about the peels.
1/2 cup fresh flat-leaf parsley rough chopped
kosher salt and black pepper
1/4 cup grated Parmesan (1 ounce)

*Optional a dash of pumpkin pie spice. Yep, but just a dash! Don’t get carried away!  Have some extra time?  Add caramelized onions, it’s divine!
Method:  time approx 15 min – approx. 2 servings

1.Cook the ravioli according to the package directions.
2.Meanwhile, heat the butter/oil in a medium skillet over medium heat. Add the walnuts and cook, stirring often, until lightly toasted and fragrant, 4 to 5 minutes. (Watch them closely, if burnt they will be bitter.)
3. Reserve about 1 cup of the pasta cooking liquid.
4 .Add the apple, parsley, 1⁄2 teaspoon salt, and 1⁄4 teaspoon pepper, dash of pumpkin pie spice and toss to combine. Spoon over the ravioli and sprinkle with the Parmesan.
5. Does it seem a little dry to you? Add some of your starchy reserved pasta water until prefered moistness, DON’T OVER DO IT! . This isn’t a saucy dish; it will be a little on the drier side.

TIPS: Don’t over cook the apples…they will continue to soften with the hot pasta. Garnish with parmesan shavings and parsley. Guy always says he feels like he is at a restaurant when I serve it up this way. FANCY! 

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