Ravioli with Balsamic Brown Butter

Name: Ravioli with Balsamic Brown Butter
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 servings
Cuisine: italian
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

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Level: Easy
Total: 15 min

Prep: 5 min
Cook: 10 min

Yield: 4 servings

Level: Easy
Total: 15 min

Prep: 5 min
Cook: 10 min

Yield: 4 servings

Ingredients

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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

Directions

Watch how to make this recipe.

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.