Cheese Ravioli with Toasted Walnuts

Top up your store-bought cheese ravioli with toasted walnuts, lemon juice, parsley, and parmesan cheese. Pair with green salad bags for a super-fast dinner.
Prepare the ravioli according to the instructions on the package. Drain, reserving 3 tablespoons of cooking water.Heat the oil in a medium skillet over medium-high heat. Add garlic and walnuts. Cook, stirring occasionally, until the nuts are lightly browned and fragrant, about 5 minutes. Add the lemon juice, 1/2 teaspoon salt, 1/4 teaspoon pepper, parsley, and remaining cooking water. Add the ravioli and stir to coat. Place on separate plates and sprinkle with parmesan cheese.Substitute: To diversify the dish with vegetables, use ravioli with pumpkin or nutmeg-pumpkin filling instead of cheese. You can also replace walnuts with pecans or almonds.