Mushroom Ravioli with Toasted Almonds

Need an easy, quick dinner that everyone will love? Add a salad or vegetable and dinner is served! From giovanniranausa.com.

Mushroom Ravioli with Toasted Almonds
Cooking Time: 10-15 minutes
Servings: 2


Ingredients:

One 10-ounce package Giovanni Rana Mushroom Ravioli (NOTE: I have eaten their mushroom ravioli many times and had no problems. Maybe you can give it a try?)
4 tablespoons extra virgin olive oil
1/2 cup sliced almonds
3 tablespoons chopped parsley, plus more for garnish (if tolerated)
1/2 cup finely grated Pecorino Romano cheese, plus more for garnish (if tolerated or use another cheese)
kosher salt and freshly ground black pepper to taste (if tolerated)


Directions:

1. Heat the oil in a large skillet over medium heat. Add the almonds and cook, stirring, until golden and fragrant, 4-5 minutes. Meanwhile, cook the Ravioli according to the package directions and drain, reserving 1/2 cup of the pasta cooking water.

2. Add the drained Ravioli to the almonds and oil with the parsley and toss, adding the reserved pasta cooking water by the tablespoon to loosen the sauce, if needed.

3. Add the grated Pecorino Romano cheese and season with salt and pepper to taste. Divide among bowls and top with additional cheese and parsley.