Ravioli With Sage-Walnut Butter

Name: Ravioli With Sage-Walnut Butter
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 59 milliliters balsamic vinegar; 1 bay leaf; 510 grams packages refrigerated cheese ravioli; 79 milliliters fresh sage leaves; 2 teaspoons honey; 4 servings Kosher salt; 177 milliliters grated parmesan cheese; 6 Tbsps unsalted butter; 237 milliliters walnuts, roughly chopped

Ravioli With Sage-Walnut Butter might be just the Mediterranean recipe you are searching for. This recipe serves 4. One serving contains 873 calories, 30g of protein, and 56g of fat. This recipe covers 19% of your daily requirements of vitamins and minerals. If you have balsamic vinegar, bay leaf, cheese ravioli, and a few other ingredients on hand, you can make it. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert. From preparation to the plate, this recipe takes approximately 25 minutes.

Instructions

Bring a large pot of salted water to a boil.

Ingredients you will need

Water

Equipment you will use

Pot

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.

Ingredients you will need

Bay Leaves

Vinegar

Honey

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Ravioli

Walnuts

Butter

Water

Nuts

Sage

Equipment you will use

Frying Pan

Ladle

Drain the ravioli, reserving another 1/2 cup cooking water.

Ingredients you will need

Ravioli

Water

Add the ravioli to the skillet and toss to coat, adding the reserved water as needed.

Ingredients you will need

Ravioli

Water

Equipment you will use

Frying Pan

Remove from the heat, toss with the parmesan and season with salt. Divide the ravioli among plates and drizzle with the balsamic syrup.

Ingredients you will need

Parmesan

Ravioli

Syrup

Salt

Photograph by Antonis Achilleos

Equipment

Ingredients

Servings:

59milliliters

balsamic vinegar 1

bay leaf 510grams

packages refrigerated cheese ravioli 79milliliters

fresh sage leaves 2teaspoons

honey 4servings

Kosher salt 177milliliters

grated parmesan cheese 6Tbsps

unsalted butter 237milliliters

walnuts, roughly chopped

Recommended wine: Chianti, Trebbiano, Verdicchio

Ravioli on the menu? Try pairing with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Felsina Berardenga Chianti Classico ( Half-bottle) with a 4.2 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.