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Ravioli with Balsamic Brown Butter

GailGail Garrison

Courtesy of Giada DeLaurentis!

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  • 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
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  • 1

    Bring large pot of salted water to boil. Add ravioli and cook until tender but still firm to the bite, stirring occasionally. Drain.

  • 2

    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.

  • 3

    Transfer ravioli to the butter mixture. Sprinkle nuts and Parmesan over top.

  • 4

    Sere immediately

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