Ravioli with Sage Walnut Butter
Browned butter, toasted walnuts, sage and your favorite ravioli come together with Parmesan cheese and balsamic glaze for a decadent dinner.
Ingredients
- 2 (24-ounce) packages of your favorite cheese ravioli (We LOVE Kroger’s frozen mini rounds)
- 3/4 cup butter (1-1/2 sticks)
- 1 cup walnuts, roughly chopped or pulsed a couple of times in the food processor
- 1/3 cup fresh sage leaves, finely chopped
- Grated Kraft Parmesan cheese (in the spaghetti aisle)
- Shaved or shredded Parmesan to garnish (in the deli or refrigerated aisle)
- Balsamic glaze (buy from Trader Joe’s, the grocery store, or use the recipe below in the notes
Instructions
- Bring a large pot of salted water to a boil.
- Add the ravioli to the boiling water and cook according to package directions.
- Meanwhile, melt the butter in a large skillet over medium heat and let cook until it begins to brown slightly, then add the walnuts and cook until the nuts are toasted, about 2 minutes.
- Add the sage and continue to cook an additional minute.
- Increase the heat to medium-high, ladle in about 1 cup of cooking water from the pasta and bring to a boil.
- Cook until reduced by about half, 5-7 minutes.
- Reserve another 1/2 cup pasta water then drain the ravioli.
- Add the ravioli to the skillet and toss to coat, adding the reserved water as needed.
- Divide the ravioli among plates, sprinkle each serving generously with the Kraft grated Parmesan, then sprinkle shaved or shredded Parmesan cheese on the top and drizzle with the balsamic glaze. Serve immediately!
Notes
Balsamic Glaze (If you want to make your own):
Combine the vinegar, honey and bay leaf in a small saucepan and boil over medium-high heat until syrupy, 4 to 5 minutes. Transfer to a small bowl and cover to keep warm.- 1/4 cup balsamic vinegar
- 2 tsp honey
- 1 bay leaf