Eggnog Ravioli

Courtesy of Meera Nagarajan | Photo by Jonathan Gayman
December 2012
As they say: What are the holidays without eggnog? So you buy a quart of the seasonal stuff and there it sits in the fridge, barely sipped, well into the New Year. Instead of throwing out a near-full carton come January, fry it into French toast, bake it into rich cheesecake, even toss it with pasta. Here is a new take on the requisite winter beverage that will make you finally understand what all the fuss is about no ladle required.

Eggnog Ravioli


Salt to taste
8-oz. package butternut squash ravioli
cup heavy cream
cup eggnog
3 fresh sage leaves, torn
Freshly ground black pepper to taste
2 to Tbsp. Parmesan cheese


Bring a large pot of salted water to a boil. Add the ravioli to the pot and cook for about 1 minute less than the time listed on the package instructions. Set aside, reserving the pasta water.
In a saute pan over medium heat, add the heavy cream, eggnog, torn sage leaves, black pepper to taste and 2 to 3 tablespoons of Parmesan cheese. Allow the mixture to reduce for about 3 minutes.
Add the ravioli to the pan and, allow it to cook in the sauce for about 1 minute.
Add cup of the reserved pasta water to pan and toss to coat. If the sauce is too thick, add more pasta water in cupfuls until you reach your desired consistency.
Serve immediately.