Pumpkin Agnolotti with Sage and Walnut Butter

butternut squash ravioli recipe agnolotti


  • 2 lbs ravioli
  • 1/2 cup balsamic vinegar
  • 4 tsp. honey
  • 2 bay leaves
  • 10 tbsp. butter
  • 1 cup fresh sage leaves (remove stems)
  • 1 cup chopped walnuts
  • Grated Parmesan for topping

How to Make It

  1. Bring 6 quarts of salted water to a rolling boil. Boil ravioli for 4 minutes, using tongs to stir  for 45 seconds (this will prevent them from sticking together). Reserve 1/3 cup of pasta water.
  2. Combine the vinegar, honey, and bay leaves in a saucepan over medium high heat; cook about five minutes until syrupy. Set aside. 
  3. Melt the butter in a (separate) large skillet over medium heat; add the sage and walnuts and cook for three minutes.
  4. Add the reserved cooking water and cook to reduce by half (about two minutes).
  5. Finish by tossing the ravioli with the sage butter; divide and top with Parmesan and a drizzle of the balsamic syrup.