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Cheese Ravioli with Toasted Walnuts
- One 14- to 16-ounce package cheese ravioli
- 1/3 cup olive oil
- 1 clove garlic, sliced
- 1 cup (2 ounces) walnuts, roughly chopped
- 2 teaspoons lemon juice
- Kosher salt and pepper
- 1/2 cup fresh flat-leaf parsley, chopped
- 1/4 cup grated Parmesan
- DirectionsCook the ravioli according to the package directions. Drain, reserving 3 tablespoons of the cooking water.
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