A delicious brown butter sauce flavoured with fresh sage leaves and toasted walnuts will make the cheesy pillows taste like you spent hours on dinner.<\/p>\n
You will need: What to do:
\n<\/b>\u2022 Salt.
\n\u2022 A quarter cup balsamic vinegar.
\n\u2022 Two teaspoons honey.
\n\u2022 One bay leaf.
\n\u2022 Two packages refrigerated cheese ravioli.
\n\u2022 Six tablespoons unsalted butter.
\n\u2022 A third of a cup fresh sage leaves.
\n\u2022 One cup walnuts, roughly chopped.
\n\u2022 Three quarters of a cup grated Parmesan cheese.<\/p>
\n<\/b>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. Cover to keep warm.
\nAdd the ravioli to the boiling water and cook as the label directs. Meanwhile, melt the butter in a large pan over medium heat, then add the sage and walnuts and cook until the nuts are toasted, about three minutes. Increase the heat to high, ladle in about one cup cooking water and bring to a boil. Cook until reduced by about half.
\nDrain the ravioli, reserving another half a cup cooking water. Add the ravioli to the pan 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.<\/p>\n