Tuesday, June 8, 2010

Ravioli with Balsamic Brown Butter

It's not very often that I come across a dish that even I say, "wow, that's good!" That is exactly what I said when I took a bite of this. I wasn't planning on eating it due to the amount of butter in it but with one little taste, I was hooked. I had to just sit down and have a plate full. It is amazingly good. Not to mention it took less than 20 minutes to make.

Ravioli with Balsamic Brown Butter

18 to 20 ounces store-bought ravioli (cheese, mushroom, or squash)
6 tablespoons unsalted butter
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup toasted, chopped walnuts (cook at 350 for about 8-9 minutes)
1/4 cup grated Parmesan

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 1 minute. Stir in the balsamic vinegar, salt, and pepper.

Transfer the ravioli to the pan saucepan with the balsamic brown butter. Sprinkle walnuts and Parmesan over the top. Serve immediately.

Recipe source: Giada De Laurentiis

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