I don’t know when I got so busy. Not so long ago, I spent my mornings getting ready, my days downtown, and my evenings catching up on my favorite shows (The Office, It’s Always Sunny in Philadelphia, Mad Men, etc.) and reading. Then last January, amidst wild snow storms, I decided that I didn’t indulge my creative side nearly enough. So I started this blog, and finally got to write for fun and (try to) learn how to use a camera.
Then summer came along, and short skirts and bathing suits inspired me to start exercising regularly and get healthy. Enter Couch to 5K. And right around the same time (because I’m crazy), I enrolled in cooking school. A lot of you will look at this schedule and think, That’s it? And that’s fair. But for me, this schedule is a bit intense, but well worth the time.
So (and I think you’ve noticed a theme here over the past few months), I’ve been on the lookout for easy, good recipes. Well my friends, this recipe for ravioli with sage-walnut butter isn’t just good. It’s great. Phenomenal. AMAZING. And still easy.
A little sweet, a little salty, and super cheesy, I cannot get enough of this dish. And I’m so sure you’ll love this dish, too, that I’ll wager my new decorative owls on it.
It’s not “light,” but that’s certainly not my MO, and I don’t think it should be yours either. Add a salad on the side, and you’re golden.
Ravioli with Sage-Walnut Butter
Courtesy of Food Network Magazine, October 2010
1/4 cup balsamic vinegar
2 teaspoons of honey
1 bay leaf
2 9-ounce packages refrigerated cheese ravioli
4 tablespoons unsalted butter
1/3 cup fresh sage leaves
1 cup walnuts, roughly chopped
3/4 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, 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.
3. 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.