Sage, Walnut, and Browned Butter Pesto for Cheese Ravioli

Name: Sage, Walnut, and Browned Butter Pesto for Cheese Ravioli
Yield: Serves 6 (Makes about 1 1/2 cups pesto)
Cuisine: Europe, Italian
Ingredients: 6 tablespoons, unsalted butter; 3/4 cup chopped fresh, sage; 2 , garlic cloves, unpeeled; 1 1/4 - 1 3/4 pounds, cheese ravioli; 1 cup, fresh parsley; 1 1/2 ounces, Parmesan cheese, grated (3/4 cup); 1/2 cup, toasted walnuts

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Appears in Cook's Illustrated January/February 2012

Main Courses

Europe

Italian

Pasta, Grains, Rice & Beans

Eggs & Dairy

Pasta

Cheese

Packaged ravioli are super convenient. But choose the wrong sauce and dinner will be a washout.

SERVES6 (Makes about 1 1/2 cups pesto)

TIME55 minutes

Sage, Walnut, and Browned Butter Pesto for Cheese Ravioli

WHY THIS RECIPE WORKS

Raviolis are a convenient weeknight dinner, but because they trap so much water during cooking they can wash out and dilute any sauce that is served with them. To solve this problem, we created some thick, concentrated pestos. These robust ...

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