Food Network Magazine - (12)December 2020

12 FOOD NETWORK MAGAZINE

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RAVIOLI WITH SAGE-WALNUT BUTTER ACTIVE: 25 min l TOTAL: 25 min l SERVES: 4

Kosher salt
¼ cup balsamic vinegar
2 teaspoons honey
1 bay leaf
2 9-ounce packages refrigerated
cheese ravioli
6 tablespoons unsalted butter
⅓ cup fresh sage leaves
1 cup walnuts, roughly chopped
¾ cup grated parmesan cheese

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.


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.
   Add the sage and walnuts and cook until the
   nuts are toasted, about 3 minutes. Increase

the heat to high, ladle in 1 cup of the ravioli

cooking water and bring to a boil. Cook until

reduced by about half, 1 to 2 minutes.

3. Reserve another ½ cup cooking water,
   then drain the ravioli. Add the ravioli to the
   skillet and toss, adding the reserved cooking
   water as needed. Remove from the heat,
   add the parmesan, season with salt and toss.
   Divide among bowls and drizzle with the
   balsamic syrup.

ANTONIS ACHILLEOS.

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