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Smoked Cheese Ravioli with brown butter sage walnut Sauce

Smoked Ravioli with brown butter sage walnut sauce

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Ingredients

Scale
  • 1 package smoked cheese ravioli
  • ½ cup salted butter
  • 1 tablespoon extra virgin olive oil
  • ½ cup of fresh grated Parmigiano (cut and vacuum packed from ICS)
  • 6 walnuts craked cleaned and crumbled
  • 8 leaves sage, fresh organic, International herbs brand
  • ½ teaspoon white truffle oil
  • 2 table spoons fresh flat leaf parsley
  • Mediterranean sea salt
  • Fresh cracked black pepper

Instructions

  1. In a large pot bring salted water to boil.
  2. Taste the water to make sure it is seasoned well.
  3. Take ravioli out of freezer and place in boiling water stirring frequently.
  4. Set timer for 12 -13 minutes or as package cooking time suggests, I usually cook for one minute less as I am going to finish cooking them in the pan.
  5. While ravioli is cooking, drizzle olive oil into a medium to hi heat pan, place in butter and stir with a wooden spoon until butter melts.
  6. Add in sage leaves and walnuts and continue sauteing till butter starts to form a nice light brown color.
  7. Take ravioli off heat and drain.
  8. Place ravioli in pan with brown butter sauce, and saute for about one minute until they are well coated with the sauce.
  9. Finish with some fresh grated parmigiano, fresh cracked black pepper, and fresh chopped parsley.
  10. Ready to serve.
  11. Enjoy!
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