Ravioli in butter with sage and walnuts
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 613, total fat 47 G., saturated fats 19 G., proteins 17 G., carbohydrates 29 G., fiber 4 G., cholesterol 94 mg, sodium 633 mg, sugar 0 G.
Calories 613, total fat 47 G., saturated fats 19 G., proteins 17 G., carbohydrates 29 G., fiber 4 G., cholesterol 94 mg, sodium 633 mg, sugar 0 G.
Transform store-bought cheese ravioli into an elegant, restaurant-quality dish. It's quick and easy to prepare, and the flavor is fantastic. Simply toss the cooked ravioli in a skillet with butter-roasted walnuts and sage leaves, then sprinkle with grated Parmesan cheese, which will melt and become part of the delicious sauce. Before serving, drizzle the ravioli with a syrup made from balsamic vinegar and honey.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 packs of 250 grams, chilled ravioli with cheese
- 1/4 cup balsamic vinegar
- 2 teaspoons of honey
- 1 bay leaf
- 6 tablespoons unsalted butter
- 1/3 cup fresh sage leaves
- 1 cup walnuts, coarsely chopped
- 3/4 tbsp. grated parmesan
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Cooking the dish according to the recipe:
- Bring a large saucepan of salted water to a boil. Combine the vinegar, honey, and bay leaf in a smaller saucepan and simmer over medium heat until syrupy, 4-5 minutes. Cover to keep warm.
- Add the ravioli to the boiling water and cook according to package directions. Meanwhile, melt the butter in a large skillet over medium heat, add the sage and walnuts, and cook until the walnuts are golden brown, about 3 minutes. Increase the heat to high, add about 1 cup of the reserved ravioli water, and bring to a boil. Cook until the liquid has reduced by about half, 1-2 minutes.
- Drain the ravioli, setting aside 0.5 cups of the reserved cooking water. Add the ravioli to the pan and stir, adding more of the reserved cooking water if necessary. Remove from heat, stir in the Parmesan cheese, and season with salt. Arrange the ravioli among plates and drizzle with balsamic syrup.
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