Ravioli
Cooking & Recipe

Ravioli With Sage-Walnut Butter

Ravioli

Ingredients

Directions

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.

Balsamic Syrup

Ingredients

Directions

Boil the balsamic vinegar and 3 tablespoons of sugar in a heavy small saucepan over medium-high heat until reduced to 1/2 cup, stirring occasionally, about 20 minutes.

Recipe source: food network

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Prep Time: 30 minutes
Cook Time: 24 minutes
Servings: 14

Ingredients

  •  1 1/2 cups (212g) all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cloves
  • 1/4 cup (56g) unsalted butter, softened
  • 1/4 cup (60ml) vegetable or canola oil, divided
  • 1/2 cup (110g) packed light-brown sugar
  • 1/2 cup (105g) granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup (236g) canned pumpkin puree
  • 1/4 cup (60ml) fresh strained orange juice