Best Sage Walnut Butter Recipes

RAVIOLI WITH SAGE-WALNUT BUTTER

Steps:

• 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 and walnuts 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 salt. Divide the ravioli among plates and drizzle with the balsamic syrup.

ROASTED AUTUMN VEGETABLE SOUP WITH SAGE WALNUT BUTTER

Steps:

• PRE HEAT OVEN TO 450 DEGREES PEEL AND CHOP THE VEGETABLES INTO COARSE PIECES. IN A LARGE ROASTING PAN, MELT 2 TBS. OF THE BUTTER (OR YOU CAN USE OLIVE OIL) FILL THE PAN WITH VEGETABLES TOSSING THEM ON THE BUTTER. SEASON WITH SALT AND PEPPER. ROAST THE VEGETABLES IN THE OVEN FOR ABOUT 45 MINUTES TO AN HOUR,STIRRING OCCASIONALLY. IN A HEAVY SAUCEPAN SAUTE THE ONIONS OVER MEDIUM HEAT UNTIL TRANSLUSCENT. WHEN THE VEGETABLES HAVE COOLED, PASS THEM THROUGH A FOOD MILL INTO THE ONIONS. IF YOU DON'T HAVE A FOOD MILL YOU CAN PUT THEM IN A FOOD PROCESSOR. aDD CHICKEN STOCK UNTIL YOU REACH THE DESIRED CONSISTENCY, SEASON WITH SALT AND PEPPER. BRING TO A SIMMER AND THEN ADD THE WILD COOKED RICE. GARNISH WITH SAGE WALNUT BUTTER OR FRESH HERBS. SAGE WALNUT BUTTER: SOFTEN THE BUTTER TO ROOM TEMPERATURE, CHOP THE SAGE AND CHIVES, FOLD IN THE HERBS AND WALNUTS, ADD SALT AND PEPPER.fORM INTO LOGS AND FREEZE. GARNISH THE SOUP BEFORE SERVING WITH A SLICE OF WALNUT BUTTER JUST BEFORE SERVING

SAGE-WALNUT BUTTER

Steps:

• Combine 1/4 cup balsamic vinegar, 2 teaspoons honey and a bay leaf in a saucepan over medium-high heat; cook until syrupy, 5 minutes. Melt 6 tablespoons butter in a large skillet over medium heat, then add 1/3 cup sage leaves and 1 cup chopped walnuts; cook 3 minutes. Add 1 cup pasta-cooking water and cook until reduced by half, 2 minutes. Toss with 1 pound cooked tortellini, some grated parmesan and salt. Drizzle with the balsamic syrup.

BUTTER, FRESH SAGE, AND WALNUT SAUCE

Steps:

• Melt the butter over medium-high heat in the skillet, and scatter the sage leaves around the pan.
• When the butter begins to sizzle, drop the chopped walnuts in a hot spot. Toast them, stirring them in the butter for a minute or so, until they start to turn light brown.
• Ladle in 1 cup of pasta-cooking water. Cook at an active simmer for about 3 minutes, to develop flavor and thicken the sauce.
• Finish sauce with cooked pasta, tossing and cooking together over low heat (for details, see page 105). Off the heat, toss pasta with the freshly grated cheese just before serving.
• My favorite-fresh Buckwheat Pasta with Walnuts (page 173), cut in lacce (shoestrings). Also, whole-wheat, flaxseed, cornmeal, and barley pasta. Yes, and dry spaghetti is good when no fresh pasta is around.

PUMPKIN RAVIOLI WITH SAGE WALNUT PUMPKIN BUTTER

Steps:

• Heat oven to 400 degrees and line a rimmed baking sheet with parchment paper. Place pumpkin on pan, cut sides up, drizzle with olive oil and generously season with brown sugar, salt and pepper. Roast for 35 to 45 minutes, or until soft. Allow to cool slightly.
• Scoop out the flesh of the pumpkin into the bowl of a food processor. Add egg and nutmeg, and purée until smooth. You should have about 3 cups (1 ½ pounds) purée total. Set aside 1/3 cup pumpkin purée for the sauce.
• Dust a work surface with semolina flour. Lay out a sheet of pasta, then place 2 teaspoons of filling every few inches. Brush around the filling with water, then place a second pasta sheet over the top. Press the top sheet of pasta down around the mounds of filling. Cut 2 ½-inch square ravioli with a large ravioli stamp or sharp knife, trimming as needed, and crimp around the edges with a fork to seal individual raviolis.
• Bring a large pot of water to boil and season generously with salt. Drop in ravioli a few at a time and cook for 5 to 7 minutes, until soft but still al dente. Set aside ¼ cup pasta cooking water, then use a large slotted spoon to remove the cooked ravioli to a plate.
• Make the sauce: Heat the butter, sage and walnuts in a medium skillet over medium-high heat, stirring occasionally, until the butter browns, about 5 minutes. Add the reserved 1/3 cup pumpkin filling, a few grinds of nutmeg and a pinch of salt. Stir to combine and sizzling, then add 2 tablespoons reserved pasta cooking water, stirring until sauce is glossy and smooth; thin with additional pasta water if desired. Spoon sauce onto plates and top with ravioli and a drizzle of balsamic vinegar.

RAVIOLI WITH SAGE-WALNUT BUTTER

Steps:

• 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 and walnuts 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 salt. Divide the ravioli among plates and drizzle with the balsamic syrup.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.