For a savory spin on fresh peaches, use them in this ravioli meal. A great summer dinner, this dish will quickly become a family meal favorite.

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

DIRECTIONS

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