- 30 min
Allergens: Dairy, Egg, Gluten, Nut, Sulphite, Wheat
Prepare the ingredients
Slice onions into thin slices.
Chop dates in small pieces.
In a pan over medium heat, heat 1 Tbsp of olive oil (double for 4 ppl.). Add the onion(s) and let them caramelize, stirring often, for about 10 minutes.
Bring a large pot of salted water to a boil. Add ravioli and cook for 7 minutes, or until tender. Set aside one (1) cup of the cooking water for later use.
Add pine nuts to the onions and grill them for about 3 minutes, then add dates, sage, 3 Tbsp of butter (double for 4 ppl.), salt and pepper.
Turn off the heat.
In a bowl, mix the arugula, a dash of olive oil and balsamic vinegar. Mix well.
Add ravioli to the butter sauce and mix well. Add a bit of the cooking water if needed, 1 Tbsp at a time.
Garnish with parmesan and serve with salad.