Ravioli With Sage-Walnut Butter

• 份量: 4 servings
• 總時間: 25 minutes

食材

Kosher salt

1/4 cup balsamic vinegar

2 teaspoons honey

1 bay leaf

2 9-ounce packages refrigerated cheese ravioli

6 tablespoons unsalted butter

1/3 cup fresh sage leaves

1 cup walnuts, roughly chopped

3/4 cup grated parmesan cheese

步驟

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.

營養

• 卡路里: 613
• 總脂肪: 47 g
• 飽和脂肪: 19 g
• 膽固醇: 94 mg
• 鈉: 633 mg
• 總碳水化合物: 29 g
• 膳食纖維: 4 g
• 蛋白質: 17 g