Wednesday, October 5, 2011

Let's just make a week out of it.

Since all I want lately is pasta, and I'm basically cooking for myself this week, I decided to just quit the front and let myself eat it every night. I'm starting with Ravioli with Sage-Butter and Walnuts, trying Giada's Bolognese next, and will round out the plan with butternut squash filled raviolis in some sort of sauce (a light alfredo?? Taking all suggestions.)

Served this with a side salad—mixed greens, raspberries, chives, toasted walnuts and balsamic dressing. Hubby asked if the secret ingredient for the night was walnuts...I guess kinda, though to be perfectly honest, I'm not a huge fan, and could have done without across the board. Plus, I probably should have chopped them more—or something. There were a lot left over on my plate at the end.

Ravioli with Sage-Butter and Walnuts
1 package refrigerated cheese ravioli
4 tbsp butter (1/4 cup)
1/3 cup fresh sage leaves (or about 1 tsp dried)
1/2 cup walnuts, roughly chopped
1/4 cup balsamic vinegar
2 tsp honey
1 bay leaf
1/3 cup grated parmesan cheese
Sea salt

Bring a large pot of salted water to a boil. The timing is kind of weird here, so read through the rest before you continue...done? Ok, once the water boils, cook ravioli according to package directions.

While the water's boiling on one burner, melt the butter in a large skillet over medium heat, then add the sage and walnuts. Cook for about 3 minutes, til the butter begins to brown. Take about a cup of the boiling pasta water and carefully add it to the butter, raise heat to high, and let boil about 2 minutes.

While that cooks, combine the vinegar, honey and bay leaf in a small saucepan and bring to a boil. Reduce to medium heat and let boil about 4 minutes. It should thicken quite a bit. Turn off heat and cover.

Drain the ravioli once it's done, and add to the butter mixture, mixing gently to coat. Remove from the heat, toss with the parmesan and season with salt. Check the balsamic glaze—if it's thickened too much and seems to be almost solid, return to low heat until it becomes syrupy again. Divide the ravioli among plates and drizzle with the balsamic syrup and a pinch of sea salt.

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