Ravioli with Zucchini and Walnuts

This ravioli dish is elegant and superbly flavored, really, the picture bellow doesn't do it any justice. You sure will impress company with this dish. Serve as a side dish accompanied with warm French bread and a tossed salad.

Adapted from Better Homes & Gardens

What You'll Need:

1 9-oz pkg. regrigerated whole wheat or plain ravioli
1/2 cup walnuts, coarsely choppe
2 Tbsp olive oil
2 medium zucchini, halved lengthwise and sliced
6 green onions, diagonally sliced 1/4 inch thick
1/2 cup milk
1 cup finely shredded or grated parmesan cheese
Salt and pepper to taste

What To Do:

1. In large saucepan cook refrigerated ravioli according to package directions; drain and set aside.
2. In a large skillet, cook nuts in hot oil over medium heat for 2-3 min until fragrant; remove with slotted spoon. Add zucchini and green onions. Cook and stir for 2-3 min or until crisp tender.
3. Stir in drained pasta, nuts, milk, and 3/4 cup parmesan cheese. Cook and toss for 1 min. Season to taste with salt and pepper.
4. Transfer pasta to serving bowl. Sprinkle with remaining cheese.

Enjoy!

Ravioli with Zucchini and Walnuts