Gael got this from the Seattle Post-Intelligencer newspaper on 11/30/07 and made it that night. Dan and Rob raved about it.
14 oz frozen cheese ravioli
1/2 c olive oil
1 clove garlic, sliced (or use minced garlic)
1 c (2 oz) chopped walnuts
2 t lemon juice
salt and pepper
sprinkles of fresh or dried parsley (optional)
1/4 c grated fres Parmesan
Cook ravioli according to package instructions. Drain, reserving 3 T of cooking water.
Heat olive oil in medium skillet over medium heat. Add garlic and walnuts. Cook, stirring, until nuts are lightly toasted and fragrant (5 minutes).
Stir in lemon juice, 1/2 t salt (kosher if you have it), 1/4 t pepper, parsley and the 3 T reserved cooking water. Add ravioli, toss to coat. Serve, sprinkled with Parmesan.