Name: Ravioli With Sage-Walnut Butter
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Ingredients: 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

Directions

Try this cooking class now

17m Easy 98%

CLASS

Bring a large pot of salted water to a boil. Combine the vinegar, honey and bay leaf in a small saucepan and boil over medium-high heat until syrupy, 4 to 5 minutes. Cover to keep warm.
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.

Photograph by Antonis Achilleos

Courtesy of Food Network Magazine

Ravioli With Sage-Walnut Butter

Ingredients

Directions

Try this cooking class now

Try this cooking class now Watch Class

Tools You May Need

Tools You May Need

My Private Notes

Categories:

More from:

Back-to-School Made Easy

Looking for Something Else?

👩‍🍳 What's Cooking

Shop With Us

Related Pages