- Kosher salt
- 1/4 cup balsamic vinegar
- 2 teaspoons honey
- 1 bay leaf
- 2 9-ounce packages refrigerated cheese ravioli
- 6 tablespoons unsalted butter
- 1/3 cup fresh sage leaves
- 1 cup walnuts, roughly chopped
- 3/4 cup grated parmesan cheese
Add the ravioli to the boiling water and cook as the 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 the heat to high, ladle in about 1 cup 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 the heat, toss with the parmesan and season with salt. Divide the ravioli among plates and drizzle with the balsamic syrup.
Per serving: Calories 613; Fat 47 g (Saturated 19 g); Cholesterol 94 mg; Sodium 633 mg; Carbohydrate 29 g; Fiber 4 g; Protein 17g
Photograph by Antonis Achilleos