Mushroom Ravioli with Balsamic Reduction Glaze

My original plan for Sunday evening was to have dinner at a local pizzeria.  After spending a day switching my kids bedrooms I looked a wreck and was too tired to fix myself up.  I think a day of dusting, vacuuming, washing bedding and moving furniture will wear anyone out.  At about 5:30pm I looked in the fridge hoping for something more inspired than grilled cheese and found a package of Buitoni Wild Mushroom Agnolotti Ravioli I had recently bought.  I decided to try a balsamic reduction to go with it and found it to be surprisingly easy and tasty.  A good combination!  When making a reduction one is supposed to use a high quality vinegar.  As usual, I did not follow that rule.  I had Publix Balsamic Vinegar and that’s what I used.  It came out fine, but I’m certain it would improve with a higher quality product.  Last, there was a little leftover reduction which I refrigerated in an airtight container and will use as a salad dressing later this week!


1 9 oz package Buitoni Wild Mushroom Agnolotti Ravioli (found in refrigerator section of grocery store)

1 cup balsamic vinegar

¼ cup extra virgin olive oil

¼ cup finely chopped walnuts

A few turns of McCormick Italian Herb Seasoning Grinder

Fresh ground pepper to taste

1 pinch sugar (optional)


Cook pasta according to package directions

Pour vinegar into a sauce pan and bring to a boil stirring regularly

Continue at a light boil until reduced to a syrup like consistency, add sugar if desired

Continue stirring

Add seasoning and olive oil and reduce heat to low setting for a few minutes

Toss the pasta with the vinegar reduction

Once plated sprinkle with chopped walnuts and serve

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