What's Tasty at Sigona's Farmers Market

September 22, 2009

Recipe: Fresh Saporito Ravioli with Sage Butter and Toasted Walnuts

Filed under: RECIPES — Sigona's @ 3:44 pm

Fresh Saporito Ravioli with Sage Butter & Toasted Walnuts

We asked Luisa Ormonde, an avid Sigona’s shopper and private chef from San Carlos, to help us develop a ravioli sage walnuts_saporito2dish using the ingredients offered in this issue’s second coupon. Luisa, who has had a passion for cooking ever since she was a little girl, quickly sent in her recipe for ravioli with sage butter & toasted walnuts. This recipe is simple, yet elegant; the sage adds a perfect fresh and earthy flavor to the ravioli, and the walnuts are the icing on the cake.

  • 1 package Saporito’s Fresh Butternut Squash Ravioli
  • 8 oz. Plugra European Style Unsalted Butter
  • 1/2 cup toasted walnut pieces (or toasted hazelnut pieces)
  • 1/3 cup sliced fresh sage leaves
  • Kosher salt and freshly ground black pepper, to taste
  • Parmigiano-Reggiano cheese, freshly grated

Cook ravioli according to package directions. Place the cold butter in a medium skillet preheated over medium heat. Do not swirl or move around. Once the butter has melted and has begun to turn brown around the edges, add the sage and salt and pepper to taste.

When the sage begins to give off its aroma and slightly crisps up, add the nuts. To serve, add the ravioli into the hot skillet with the brown butter mixture. Remove and serve on a warm platter and top with Parmigiano-Reggiano.

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2 Comments »

  1. This receipe does not come up when search on either receipes or customer receipes under categories. Why?

    Comment by Bridget K. — November 15, 2009 @ 7:44 pm

    • Good question! The search function on WordPress is tricky. When we conduct searches, we always list a few of the key words as well as “Sigona’s.” That tends to work better! If there is another recipe you have a hard time locating, please feel free to send us an email (share@sigonas.com) or give us a call and we’ll help you out.

      Take care,
      The Sigona’s Crew

      Comment by Sigona's — November 16, 2009 @ 11:45 am


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