Ravioli with Balsamic Brown Butter

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Giada's Dating Tips for the Bachelor

Rated: 4 stars out of 5Rate itRead users' reviews (224)

Cook Time:
10 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 5 min
Inactive Prep: --
Cook: 10 min
Total:: 15 min

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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

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.

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Comments & Reviews

recipe Ravioli with Balsamic Brown Butter
Jeremy Tigard, OR 12-28-2009
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Tasty, easy, and quick to make.
Rated: 4 stars out of 5

This is a great way to jazz up cheap frozen ravioli. The sauce was sweet and a bit tart, while the nuts added a great... texture. When I make this again, I might add a bit more pepper (say 50% or so). As a warning to all first time makers, beware when you add your vinegar to your browned butter. It spat and splattered quite a bit when first added. Read more
recipe Ravioli with Balsamic Brown Butter
Mary Ellen South Weymouth, MA 12-16-2009
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Success!
Rated: 5 stars out of 5

This was fast, easy and...gormet! I felt like a real live chef when I served this to an appreciative husband. I agree it... used a bit too much butter--I'll cut down next time. I also used Buitoni mushroom ravioli and I added some sauteed chicken to make it more filling. I'm making this for my girlfriends next week. They'll love it AND be so impressed! Thanks.Read more
recipe Ravioli with Balsamic Brown Butter
Carolyne Westford, MA 12-09-2009
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So delicious and simple!
Rated: 5 stars out of 5

This recipe is great! I made it for my mother and she absolutely loved it. I made it with Buitoni brand mushroom stuffed... raviolis, and I sauteed some garlic as well as some chopped portabello in with the butter. This was such a great recipe and took no time at all! I will definitly be making this again.Read more
recipe Ravioli with Balsamic Brown Butter
Taylor Gainesvillef, FL 12-03-2009
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Not bad!
Rated: 4 stars out of 5

I found this dish to have great flavor! However, it was almost too buttery and greasy for me. I made it a second time... doing the sauce a bit differently, using less butter. I reduced the balsamic and then whisked in some cubed butter, the same way you would make buerre blanc. Just a suggestion for anyone looking for a less greasy sauce! Read more
recipe Ravioli with Balsamic Brown Butter
Katey Austin, TX 12-02-2009
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Love it!
Rated: 5 stars out of 5

Don't put it on too heavy - a light coating is all you need - but it is yummy and so easy to make!!
recipe Ravioli with Balsamic Brown Butter
Tangela Austin, TX 12-01-2009
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A lot of butter...
Rated: 3 stars out of 5

A 16-20 oz bag of ravioli was unavailable at my local grocery store so we opted for the 25oz. The recipe was alter a bit,... but still concerned with the amount of butter. I think next time I will leave the heat on to create a balsamic reduction in order for the sauce to thicken. My husband is used to bold flavors and need to figure out a way to kick it up a notch. Read more