Ravioli with Balsamic Brown ButterGail Garrison
Courtesy of Giada DeLaurentis!
- 18-20 oz. store bought ravioli-whatever you like
- 6 T. unsalted butter
- 2 T. balsamic vinegar
- 1/2 t. salt
- 1/4 t. black pepper
- 1/3 cup toasted, chopped English walnuts or pine nuts
- 1/4 cup grated Parmesan
Bring large pot of salted water to boil. Add ravioli and cook until tender but still firm to the bite, stirring occasionally. Drain.
In medium saucepan, cook butter over medium heat, stirring occasionally. When foam subsides and butter begins to turn a golden brown, about 3 minutes, turn off heat. Let cool for about 1 minute. Stir in balsamic vinegar, salt and pepper.
Transfer ravioli to the butter mixture. Sprinkle nuts and Parmesan over top.
Source: Patty Audo