Recipe Swap

Serves 4

14 to 16 ozs pkg. cheese ravioli fresh or frozen

1/4 c. olive oil or less

3 garlic cloves sliced extremely thin

touch of red pepper crushed flakes optional

1/2 c. walnuts chop roughly

8 ozs. asparagus peel sliced diagonally

Few black olives sliced

1/4 c. romano or parmesan cheese grated

Squeeze fresh lemon 1 or more to UR taste or cut wedges -set them on table for those who want a touch of lemon taste.

Boil salted water ñ cook ravioli as usual or pkg. directions.

Heat oil in large skillet –medium heat- while water boiling ñ add garlic red pepper flakes is optional with walnuts –stir often as not to burn ñ all it lightly toasted ñ fragrant –about 4 minutes or so. Add asparagus ñ black olives -cook maybe 2 or 3 minutes till just tender – stir often.

Drain ravioli’s ñ add to skillet – sprinkle grated cheese ñ place extra on table for those who want more cheese– squeeze fresh lemon over top or place lemon wedges on the table for those who want lemon or set the container for red crushed peppers on table also.

Serve with a nice glass of wine ñ cucumber tomato salad with light X-virgin oil ñ herbs.

So easy -quick to make. Use any kind of ravioli U might like.