Ravioli with Apples and Walnuts

January 31, 2013

Looking back, I think that my interest in cooking started with a year-long subscription to Real Simple magazine.  After pursuing the articles about face cream and how to color-code your closet, I would turn to my favorite part of each issue: the food section.  Real Simple introduced me to fresh herbs, couscous, asparagus, and fresh-squeezed lemon juice.  Not all of my culinary experiments turned out--along the way I discovered that I really, really don't like Brie cheese, and there was a lamb recipe with rosemary and tomatoes that was one of the weirdest things I've ever eaten.

The good news (especially if articles about organization aren't your thing) is that you don't even need to subscribe to Real Simple to get the recipes--they have a huge online recipe database with tons of helpful filters (my favorite, of course, is "meatless").  You can also search by ingredient, which is very helpful when our CSA inundates us with tomatoes.

Here's one of my favorite Real Simple recipes, perfect for weeknight vegetarian dining.

Adapted from Real Simple recipe by Kate Merker


Ravioli with Apples and Walnuts Ingredients  
  • 8 ounces fresh cheese ravioli
  • 1 tablespoon olive oil
  • 1/4 cup walnuts, chopped
  • 1/2 Gala apple, cut into 1/2 inch chunks
  • 1/4 cup parsley
  • 1/8 teaspoon pepper
  • shredded Parmesan cheese

Cook ravioli according to package directions.

Meanwhile, heat olive oil in a small skillet over medium heat.  Add walnuts and cook, stirring frequently, until toasted, about five minutes.  Remove from heat and add apple, parsley, and pepper, and toss to combine.

Spoon walnut mixture over prepared ravioli, and sprinkle with Parmesan cheese.

Ravioli with Apples and Walnuts