<http://schema.org/articleBody>
" Why make dinner more difficult than it needs to be? Boil some ravioli and pan-cook broccoli and walnuts alongside, then toss it all together for a simple meal. I started out with this recipe from Woman&amp;#039;s Day, but I substituted broccoli for the asparagus, which no one in my family will eat.   First I put a big pot of water over high heat to come to a boil (to cook the ravioli). Then I cut a bunch of broccoli into small florets. I heated 1 tablespoon olive oil in a big skillet with a crushed garlic clove, then added the broccoli. Cooked that, stirring once or twice, about 10 minutes over medium-high heat. (Keep an eye on it, though; you want brown spots but not charred broccoli, and the timing may be different for you.) When it was time to put the ravioli in the water (9 ounces fresh ravioli), I pushed all the broccoli to the edges of the pan and added chopped walnuts to the center. Cooked the ravioli according to the package directions, and toasted the walnuts over medium heat for a couple of minutes. When they were toasted, I turned the heat way down. Tossed the pasta with olive oil, the walnuts and the broccoli to serve. Here&amp;#039;s the original: Ravioli with Sauteed Asparagus and Walnuts "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/a47782/ravioli-broccoli-and-walnuts/?src=shelter_footer>