Ingredients

• 1 9 ounce package refrigerated four-cheese ravioli
• 1 lemon
• 1/4 cup butter
• 3 cups fresh or frozen peeled peach slices, thawed and cut up
• 1/3 cup hazelnuts or almonds, toasted and coarsely chopped
• 1/4 cup finely shredded Parmesan cheese
• 2 tablespoons snipped fresh Italian flat-leaf parsley
• Salt

Directions

1. Cook ravioli according to package directions; drain, return to pot, and cover to keep warm.
2. Finely shred peel from lemon (chill lemon for another use); set peel aside.
3. Heat butter in a very large skillet over medium heat until browned (watch carefully so butter doesn’t burn).
4. Add peaches, nuts, Parmesan, parsley, and lemon peel; stir to combine.
5. Add ravioli; toss to coat.
6. Season with salt.