30-minute meals: Ravioli with sage-walnut butter
See how easy it is to dress up refrigerated ravioli.
A delicious brown butter sauce flavoured with fresh sage leaves and toasted walnuts will make the cheesy pillows taste like you spent hours on dinner.
You will need:
• Salt.
• A quarter cup balsamic vinegar.
• Two teaspoons honey.
• One bay leaf.
• Two packages refrigerated cheese ravioli.
• Six tablespoons unsalted butter.
• A third of a cup fresh sage leaves.
• One cup walnuts, roughly chopped.
• Three quarters of a cup grated Parmesan cheese.
What to do:
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. Cover to keep warm.
Add the ravioli to the boiling water and cook as the label directs. Meanwhile, melt the butter in a large pan over medium heat, then add the sage and walnuts and cook until the nuts are toasted, about three minutes. Increase the heat to high, ladle in about one cup cooking water and bring to a boil. Cook until reduced by about half.
Drain the ravioli, reserving another half a cup cooking water. Add the ravioli to the pan 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.
