I made this the other day and it was amazing so I thought I’d share. I got it from the October edition of the Food Network Magazine. (It had a bunch of pumpkin recipes in it, so I had to buy it)
Ravioli with Sage-Walnut Butter
Takes 25 minutes
¼ Cup Balsamic Vinegar
2 tsp honey
1 bay leaf
2 9 oz packages refrigerated cheese ravioli (we substituted one meat package)
6 tbs unsalted butter
1/3 cup fresh sage leaves
1 cup walnuts, roughly chopped
¾ cup grated parmesan cheese
- Bring a large pot of salted water to boil. Combine the vinegar, honey and bay leaf in a small saucepan and boil over medium-high heat until syrupy, 4-5 minutes. Cover to keep warm.
- Add the ravioli to the boiling water and cook as label directs. Meanwhile, melt the butter in a large skillet over medium heat, then add the sage and walnuts and cook until the nuts are toasted, about 3 minutes. Increase heat to high, ladle in about 1 cup of cooking water and bring to a boil. Cook until reduced by about half, 1 to 2 minutes.
- Drain the ravioli, reserving another 1/2 cup cooking water. Add the ravioli to the skillet and toss to coat, adding the reserved water as needed. Remove from heat, toss with parmesan and season with salt. Divide the ravioli among plates and drizzle with the balsamic syrup.
Tip: if you live where water takes a while to boil, get it boiling before you start the rest of the cooking.