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Description
Food Network Magazine
Made this the first time with pecans - decided would taste much improved without the "crunchy" element
Ingredients
US|METRIC
4 SERVINGS
- kosher salt
- 1/4 cup balsamic vinegar
- 2 tsp. honey
- 1 bay leaf
- 18 oz. cheese ravioli (refrigerated)
- 6 Tbsp. unsalted butter
- 1/3 cup sage leaves (fresh)
- 1 cup walnuts (roughly chopped)
- 3/4 cup grated Parmesan cheese
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Directions
- 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.
NutritionView More
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690Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories690Calories from Fat420 |
% DAILY VALUE |
Total Fat47g72% |
Saturated Fat19g95% |
Trans Fat |
Cholesterol115mg38% |
Sodium920mg38% |
Potassium220mg6% |
Protein23g |
Calories from Fat420 |
% DAILY VALUE |
Total Carbohydrate52g17% |
Dietary Fiber5g20% |
Sugars8g |
Vitamin A15% |
Vitamin C2% |
Calcium40% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Amanda Elwell 3 years ago
I overcooked the walnut butter but it was still nice. Next time I will cook it on a much lower heat.