Ravioli with Sage-Walnut Butter

By khojnicki

Ingredients

• 1/4 c balsamic vinegar
• 2 tsp honey
• 1 bay leaf
• 2 9 oz. packages refrigerated cheese ravioli
• 6 tbsp unsalted butter
• 1/3 c sage leaves
• 1 c walnuts, roughly chopped
• 3/4 c grated parmesan cheese

Details

Servings 4
Preparation time 25mins
Cooking time 50mins

Preparation

Step 1

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, 4-5 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 c cooking water and bring to a boil. Cook until reduced by about half, 1-2 minutes.

Drain the ravioli, reserving another 1/2 c 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.