This recipe was torn out of a Real Simple magazine years ago and I still have the little piece of paper in my recipe file. I write in all my cookbooks and on recipes torn from packages and magazines. I note who likes it, who doesn’t, what I changed when I made it, and what I would do differently next time. The notes on this recipe are from my kids: “Needs more apples” (my daughter) and “Don’t overcook the nuts” (my son). Keep a package of your favorite cheese filled pasta in the freezer, follow my kid’s advice, and you can have this delicious dinner ready in about 20 minutes any day of the week!
1 pound cheese ravioli (or tortellini)
2 tablespoons olive oil
1/2 cup+ walnuts, roughly chopped
1 crisp apple (such as Braeburn or Gala), cut into matchsticks (I use at least 2 to 2 1/2)
Parsley (fresh or dried) to taste
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup+ grated parmesan
Cook the pasta according to the package directions.
Meanwhile, heat the olive oil in a skillet over medium heat. Add the walnuts and cook, stirring often, until lightly toasted and fragrant, about 4-5 minutes. Add the apples, parsley, salt, and pepper and toss to combine. Cook until apples are desired tenderness. Spoon apple mixture over pasta and sprinkle with the parmesan cheese. Serve immediately.
Adapted from Real Simple Magazine.