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Cheese Ravioli with Sage & Walnuts
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Ingredients:
1/4 Cup Balsamic Vinegar
3 Tsp Honey
1 Bay Leaf
9 oz Refrigerated Cheese Ravioli
3 Tbsp Butter
2-3 Tbsp Fresh Sage Leaves, chopped
1/2 Cup Walnuts, chopped
1/3 Cup Grated Parmesan Cheese
Directions:
Add the balsamic, honey, and bay leaf to a small saucepan. Bring to a boil over medium-high heat. Boil until the sauce thickens, about 4-5 minutes, then remove from the heat.
Bring a large pot of water to a boil. Add the ravioli and cook according to package instructions. Reserve the pasta water.
Melt the butter in a skillet over medium heat. Add the sage and walnuts and cook for 2-3 minutes or until the walnuts are toasted. Increase the heat to high and add 1 ladle of pasta water. Cook until the liquid is reduced by half. Turn off the heat.
Add the ravioli to the skillet and toss to combine. Add additional past water as needed.
Add the parmesan cheese and toss to combine.
Divide between 2 bowls. Drizzle with the balsamic/walnut mixture and enjoy!
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Add the balsamic, honey, and bay leaf to a small saucepan. Bring to a boil over medium-high heat. Boil until the sauce thickens, about 4-5 minutes, then remove from the heat.
Bring a large pot of water to a boil. Add the ravioli and cook according to package instructions. Reserve the pasta water.
Melt the butter in a skillet over medium heat. Add the sage and walnuts and cook for 2-3 minutes or until the walnuts are toasted. Increase the heat to high and add 1 ladle of pasta water. Cook until the liquid is reduced by half. Turn off the heat.
Add the ravioli to the skillet and toss to combine. Add additional past water as needed.
Add the parmesan cheese and toss to combine.
Divide between 2 bowls. Drizzle with the balsamic/walnut mixture and enjoy!
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