Ravioli With Sage-Walnut Butter

Source: Food Network Magazine, October 2010

Wow, this was amazing! I had some leftover lobster ravioli so I tossed that in with some cheese ravioli and it was delicious. I didn’t have fresh sage and used dry sage, but it tasted just fine. I’ve listed the substitution below.

Cook Time: 15 min  *Level: Easy * Yield: 4 servings

Kosher salt
1/4 cup balsamic vinegar
2 teaspoons honey
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

** I used 1/2 of 1/4C dried sage

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.

Per serving: Calories 613; Fat 47 g (Saturated 19 g); Cholesterol 94 mg; Sodium 633 mg; Carbohydrate 29 g; Fiber 4 g; Protein 17g


1 Comment »

  1. […] I never made the Pine Nut Sauce that is suggested (and listed below) with this recipe, but instead used a Sage-Walnut Butter and a Balsamic Syrup. […]

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