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    Ravioli with Balsamic Brown Butter View Edit

    Servings: Not specified

    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 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.

    Ingredients
    • 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
    • 1/4 cup grated Parmesan

    Parsed from recipe text (no separate ingredient records).
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