By: Tarun Anand | CEO
Now I wont get into how to make fresh pasta, That is for a whole other blog.
Let's start by making this delicious recipe. This one is very near and dear to my heart... It's the first thing I ever made for my wife when we got married… ❤️
Ingredients for marinade:
1 tsp Big Island Sea Salt
1/4 cup balsamic vinegar
2 tsp honey
1 bay leaf
18 oz of pre packaged cheese ravioli
6 tbsp unsalted butter
1/3 cup fresh sage leaves
1 tbsp of Luigi's Revenge
1 cup walnuts, roughly chopped
3/4 cup grated parmesan cheese
- 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, walnuts, Luigi’s Revenge Seasoning 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 Big Island Sea Salt. Divide the ravioli among plates and drizzle with the balsamic syrup.