Monday, January 17, 2011

Ravioli with Sage-Walnut Butter Sauce and a Balsamic/Honey Drizzle


Ravioli with Sage-Walnut Butter Sauce and a Balsamic/Honey Drizzle


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

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
Cook ravioli according to package directions.  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 of the water from the ravioli 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.  So fancy looking but so easy!


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