Ravioli With Sage Walnut Butter
"This is a delicious dish and I highly recommend using pumpkin / squash filled ravioli's, as the flavors shine with the butter sage sauce. I find that doubling the butter sauce is more proportionately appropriate for the amount of ravioli, but it's up to you."
Ingredients
Nutritional
- Serving Size: 1 (218.5 g)
- Calories 899.7
- Total Fat - 85.8 g
- Saturated Fat - 33.7 g
- Cholesterol - 131.2 mg
- Sodium - 525.9 mg
- Total Carbohydrate - 10.7 g
- Dietary Fiber - 4.3 g
- Sugars - 2.3 g
- Protein - 28.9 g
- Calcium - 722.5 mg
- Iron - 2.3 mg
- Vitamin C - 1.5 mg
- Thiamin - 0.2 mg
Step by Step Method
NOTE: I doubled the butter sauce as I found that it needed it, but it's up to you if you want to do that.
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 to 5 minutes. Cover to keep warm.
Step 2
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.
Step 3
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.
Tips
No special items needed.