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Home » Course » Quick Dinner Recipes

Sage-Walnut Butter Sauce {Quick Dinner Fixins}

By: Kita · Published Jun 27, 2011 · Updated: Oct 13, 2016 · This post may contain affiliate links

Sage-walnut butter sauce is easy to make, with a deep, rich, earthy taste. It's elegant enough to serve at a dinner party, but simple enough to make any day of the week.

Sage-walnut butter sauce is easy to make, with a deep, rich, earthy taste. It's elegant enough to serve at a dinner party, but simple enough to make any day of the week. \\ Recipe on PassTheSushi.com

To say that I have a lot of recipes on file would be a huge understatement. I have a collection of bookmarked websites that would put the NY Public Library system to shame, more magazines than I know what to do with, and a cookbook collection so large I had to organize it in a spreadsheet to not buy the same one twice.

Recently, I realized that this needs to change. I will never find what it is I am looking for if I am swimming in so many options that I can't breath. 99 tabs of paper wont matter in any magazine if I don't have a way of remembering what it is I wanted to make when I want to make it.

So my latest organization plan has been to flip through magazines in my down time ripping out any recipes that I really really feel are worth keeping. After that I recycle the rest of the magazine, then I organize the recipes - Sweet, Savory, App, Yeast - you get the idea, in corresponding folders. Then I write on the front of the folders for each of the ones I feel need to be made immediately.

This is the most exciting post in the world, isn't it? But so far, my new method has been effective at getting rid of a ton of magazine clutter. I don't know if I'll ever have the guts to just rip recipes out of my actual cookbooks, though it's starting to sound like a good idea.

However, upon organizing my 'must try recipes', I noticed the same exact recipe, 5 months apart, in the same magazine. We're not talking a revision, an edit, or a 'Hey this was so awesome we're showing it to you in 3d' - we're talking line for line copy, except for what it was served over.

I'm not sure why I care other than to say that your readers are observant and at least one of them noticed, But secondly, for that half a page, I kind of feel ripped off. It's stupid, I know, but I maintain two new recipes a week on Pass the Sushi. Not two recipes I think you wont notice are the same, or two recipes I may have already tried a bunch of times and that I know work. No, two NEW to my kitchen recipes a week.

If I can do this, with my tight little kitchen and my even tighter purse strings, why shouldn't I expect every page of my new magazines to have new recipes?
It's not a big deal, I still love the magazine and will continue to try new recipes from it's pages - it just lost a little of the 'Disney Magic' for me.

What hasn't lost anything for me is this recipe for sage-walnut butter sauce. It's as wonderful as riding your favorite roller coaster, twice in a row - without a waiting line.

Sage-walnut butter sauce is easy to make, with a deep, rich, earthy taste. It's elegant enough to serve at a dinner party, but simple enough to make any day of the week. \\ Recipe on PassTheSushi.com

Sage-Walnut Butter Sauce

Sage-walnut butter sauce is easy to make, with a deep, rich, earthy taste. It's elegant enough to serve at a dinner party, but simple enough to make any day of the week. \\ Recipe on PassTheSushi.comfrom Food Network Magazine, March 2011

Ingredients:

  • ¼ cup balsamic vinegar
  • 2 teas honey
  • 1 bay leaf
  • 6 tbs unsalted butter
  • ⅓ cup fresh sage leaves
  • 1 cup chopped walnuts
  • 1 lb cooked ravioli or tortellini
  • 8 ounces pasta-cooking water
  • Parmesan cheese, salt and pepper

Preparation:

Combine vinegar, honey and bay leave in a saucepan over medium-high heat; cook until syrupy, 5 minutes (not a second longer or it will not be usable... trust me on this one).

Cook ravioli according to package.

Melt butter in a large skillet over medium heat, then add sage leaves and walnuts; cook 3 minutes. Add 1 cup pasta-cooking water and cook until reduced by half, 2 minutes. Toss with ravioli, Parmesan, salt and pepper. Drizzle with balsamic syrup.

Sage-walnut butter sauce is easy to make, with a deep, rich, earthy taste. It's elegant enough to serve at a dinner party, but simple enough to make any day of the week. \\ Recipe on PassTheSushi.com

Serve this sage-walnut butter sauce over ravioli or tortellini. It doesn't matter which, as it's all the same to them. 😛

 

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  1. Belinda @zomppa says

    June 27, 2011 at 6:13 am

    The wonderful things you can do with this!

    Reply
  2. Tes says

    June 27, 2011 at 6:18 am

    Ohhh these sounds so good 🙂 I need to try this sauce 🙂

    Reply
  3. Lauren at Keep It Sweet says

    June 27, 2011 at 6:38 am

    Ok, I want this for breakfast, looks amazing!

    Reply
  4. purabi naha says

    June 27, 2011 at 8:06 am

    That's really a fantastic recipe to share. I am bookmarking this.

    Reply
  5. Blog is the New Black says

    June 27, 2011 at 8:32 am

    I am so the same way with recipes! This looks fabulous!

    Reply
  6. Eliot says

    June 27, 2011 at 9:40 am

    I have the same addiction so I use three ring binders to save recipes from magazines, newspapers, etc. That way I can update my sections easily. Love the addition of balsamic to this recipe. Thanks!

    Reply
  7. Parsley Sage says

    June 27, 2011 at 9:52 am

    Fabulous presentation. Love the sound of that sauce, perfect for a light pasta dish. And I kind of dig your organization. I'm a serial tosser...if a recipe is more than 3 months old and I haven't used it, I delete the bookmark and move on.

    Reply
  8. Erin @ Dinners, Dishes and Desserts says

    June 27, 2011 at 10:03 am

    This looks amazing!! I wish I had some sage right now! Good luck with your organization. If it works for you - I might need to copy you. I started a binder a couple years ago, but then I haven't touched it since, so it is bad to a giant mess!

    Reply
  9. Magic of Spice says

    June 27, 2011 at 11:14 am

    That is a bit strange for a magazine to reprint the same recipe. This is a wonderful pasta dish and the sauce is just fantastic 🙂

    Reply
  10. SharleneT. says

    June 27, 2011 at 12:51 pm

    I so agree. Putting the same sauce over a different base, is not a new recipe -- it's lazy editing. The options could have been printed in the original. But, this does sound like a great sauce. Thanks for sharing.

    Reply
  11. Adriana says

    June 27, 2011 at 2:30 pm

    I'm surprised at the reprint as well - and you would think Food Network would have enough recipes to go around for a couple of years before reprinting like that. The ravioli look scrumptious enough for us to give them a pass.

    Reply
  12. Kaitlin says

    June 27, 2011 at 4:44 pm

    I'm glad this made your list for recipes to make immediately, it looks delicious!

    Reply
  13. Spoon and Chopsticks says

    June 27, 2011 at 5:20 pm

    Ravioli looks great with that sauce. Great photos too!

    https://spoon-and-chopsticks.blogspot.com/

    Reply
  14. kitchenarian says

    June 27, 2011 at 6:05 pm

    I also need to organize my recipes. Every time I try, I get so distracted because I stop organizing and start reading. I would definitely get distracted with this butter sauce. It looks delicious.

    Reply
  15. Felice says

    June 28, 2011 at 2:03 am

    I do love quick dinner fixins, and this sounds like a winner. I totally get what you are saying in this post.

    * I have a collection of bookmarked websites - Yes
    * More magazines than I know what to do with - yes
    * A cookbook collection so large I had to organize it in a spreadsheet to not buy the same one twice - yes, although I ended up using Book Hunter to tame it.

    I will have to address this problem too although I feel so guilty ripping pages out of magazines I am going to donate, even though I paid for them. I tend to open the magazines website, find the recipe online, bookmark it and then I can donate the magazine intact.

    My biggest beef with repeats is usually around the holiday time, especially when they give a magazine a brand new cover but have the same recipes and push it as a new holiday magazine. Sometimes they have a disclaimer on an inside page stating "this was previously published as blah blah blah, but it is usually so small you would need a magnifying glass to read it.

    Wow, this was longer than I intended but I guess you hit a nerve with me.

    Reply
    • Kita says

      June 28, 2011 at 8:16 am

      Oh, I have to go google book hunter now! And Im glad I hit a nerve - loved the reply!

      Reply
  16. Hester Casey - Alchemy says

    June 28, 2011 at 5:42 am

    Lovely simple but mindblowingly tasty dish! I have the same issue with recipes. I did a huge clearout of my files once when moving house and regretted it for months afterwards, but hey, it made room for loads more new recipes!

    Reply
  17. Carolyn says

    June 28, 2011 at 2:38 pm

    I stopped getting Bon Appetit when i noticed that very similar recipes were coming round again...but this was 6 years apart, not 5 months. That's BAD! But your sauce looks ah-mazing. A must try for me.

    Reply
  18. Lauren @ FromtheLittleYellowKitchen says

    June 28, 2011 at 3:09 pm

    I totally agree! That's crazy about the recipes...wow. I wonder how often that happens and people don't catch it. What a shame. I must say though, I enjoy recipes from food bloggers better anyways!

    Reply
  19. Gwen@ SimplyHealthyFamily says

    June 28, 2011 at 10:07 pm

    well it definately has me intrigued! Idk, I tried the ripping out pages and putting them in binders method and it was just to much work, although I do have 2 big binders full of great recipes. I decided that I like to flip through food mags (mostly Cooking Light and Saveur) for fun and finding great recipes that I missed the first time I flipped through them.

    This is most def my idea of a perfect dinner and I am bookmarking (I try to keep my list short and sweet) to make soon. o.k. honestly, ravioli, maybe it will be when it cools down a bit. :0

    Reply
  20. Sail2byzantium says

    July 05, 2011 at 8:18 pm

    Made this tonight for dinner with butoni wheat tortellini. Don't think my butter sauce reduced enough, but I don't think it mattered. It was delish. Finally something to do with the tons of sage I had!

    One year for Christmas I typed up the scraps of recipes that my mom put in a cabinet. others that were handwritten I put in sheet protectors.

    Reply

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Hi, I'm Kita! The mountain biking, travel junkie, professional freelance photographer, and creator behind the scenes.

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