Ravioli with Sage-Walnut Butter

walnut-ravioli

Ravioli with Sage Walnut Butter

INGREDIENTS

Sea salt (or kosher)
1/4 cup balsamic vinegar
2 teaspoons honey
1 bay leaf
9 ounce package of refrigerated cheese ravioli
6 tbsn butter
1/3 cup fresh sage leaves
1 cup walnuts, roughly chopped
3/4  cup grated parmesan cheese

METHOD

Bring a large pot of salted water to a boi. Combine the vinegar, honey and bay leaf in a small saucepan and boil over medium-high until syrupy, 4 to 5 minutes. Cover to keep warm.

Add the ravioli to the boiling water and cook to el dente. 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 1/2 (1-2 minutes)

Drain the reavioli, reserving another 1/2 cup cooking water. Add teh reavioli 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 and plates and drizzle with the balsamic syrup.

For more recipes from the Artichoke Hart, drop us a line. We respect your privacy, after all we don’t like junk mail either.

Artichoke Hart is a chef/owner at his namesake’s restaurant and is the fictitious character in the Tales of the Artichoke Hart series. Available here.

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