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Ravioli with Balsamic Brown Butter

Servings:
Yield: 4 servings
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Ingredients

  • 18 ounce home-made or store-bought ravioli (cheese, mushroom, or squash)
  • 6 tablespoon unsalted butter
  • 2 tablespoon balsamic vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 33/100 cup toasted, chopped walnuts

Preparation

Baking Directions:

Bring a large pot of salted water to a boil over high heat.

Add the ravioli and cook 4 to 5 minutes, until tender but still firm to the bite, stirring occasionally.

Drain ravioli onto a large serving platter.

Meanwhile, in a medium saucepan cook the butter over medium heat stirring occasionally.

When the foam subsides, and the butter begins to turn a golden brown, about 3 minutes, turn off the heat.

Let cool for about one minute.

Stir in the Balsamic vinegar, salt, and pepper.

Drizzle the Balsamic brown butter over the ravioli, sprinkle with walnuts, and serve.

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