Ingredients
Autumn Ravioli
8-oz. package refrigerated butternut squash ravioli 1 Tbsp. honey 1 Tbsp. balsamic vinegar 2 Tbsp. butter ¼ cup fresh sage leaves ⅓ cup chopped walnuts 2 tbsp. Parmesan cheese, grated
Directions 1. Cook pasta in Microwave Pasta Maker 8 minutes, or until al dente. Drain and set aside, reserving ½ cup pasta water. 2. Combine honey and balsamic vinegar in a small bowl. Set aside. 3. In the Universal 9½" Nonstick Frypan, melt butter over medium heat. 4. Add sage and walnuts to melted butter and cook 3 minutes. 5. Add the reserved pasta water and boil until reduced by half. 6. Add ravioli to the pan, toss to coat and sprinkle with Parmesan cheese. 7. Before serving, drizzle with balsamic and honey mixture.
Notes Note: If butternut squash ravioli are not available, substitute ravioli filled with cheese or wild mushrooms.
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