We first tasted this delicious recipe when we were living in Atlanta and invited over to our dear friends’ house just after William was born. We loved it so much I just had to get the recipe and make it another time. The original recipe is from Real Simple, but after making this dish more than a few times, I have finally modified it to perfection. Enjoy!
(We had never tasted white truffle oil until that night, but it is definitely a fun addition and gives this dish a whole different dimension. I found white truffle oil at the Farmers’ Market in Atlanta and was worried that I wouldn’t be able to find it in Michigan, but luckily, I just asked the manager at my local Kroger and he found it immediately. It is a bit pricey (8.45 oz for about $14), but when you only use such a small amount, it is really worth it to make this dish pop!)
Makes: 3 to 4 servings
Time: About 20 minutes
- 1 pound cheese ravioli, fresh or frozen (I use the frozen kind from Costco)
- 1 to 2 tablespoons olive oil
- 3/4 cup walnuts, roughly chopped
- 2 crisp gala apples, room temperature, cut into matchsticks (skin on)
- 1/2 cup fresh parsley (minced)
- Kosher salt and black pepper
- 3/4 cup fresh grated Parmesan (3 ounces)
- White truffle oil to drizzle
- Cook the ravioli according to directions on the package.
- After the ravioli is cooked, heat the oil in a medium skillet over medium heat. Add the walnuts and cook, stirring often, until lightly toasted and fragrant, about 4 to 5 minutes. *Do not burn or over toast. To be sure, keep a careful eye on them the whole time.
- Once the walnuts are properly toasted, add the apple, parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper to the skillet, and turn off the heat. Toss to combine. Season with additional salt and pepper if needed.
- To serve, spoon sauce over ravioli and sprinkle with the Parmesan and drizzle with white truffle oil. Enjoy!