Ravioli with Balsamic Brown Butter
Show: Everyday Italian
Episode: Giada's Dating Tips for the Bachelor
Rate This RecipeRead users' reviews (274)
- Recipe categories: Dairy, Cheese, Nuts, Vegetables, Mushroom, Squash,
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Average Rating:
Total Reviews: 274
Showing 51-60 of 274
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By juliemkern
The Villages, FL
on March 23, 2010
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This was wonderful- a bit rich. I used spinach ravioli and a good balsamic vinegar- I used Lucini. Really, really good!
By onthebeach1_127...
South Wellfleet, 61
on March 19, 2010
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I had a similar recipe in a restaurant ~ this is close. Used butternut squash ravioli and threw a handful of dried cranberries in with the butter. Fantastic.
By ica1080_12554212
Coventry, 79
on February 24, 2010
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Easiest dinner to make. So delicious, I make once a week on average ;-
By jeremyspeer_106...
Tigard, OR
on December 28, 2009
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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.
By mebie02_9944864
South Weymouth, MA
on December 16, 2009
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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.
By carolyneburack_...
Westford, 61
on December 09, 2009
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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.
By taylorbottt_123...
Gainesvillef, 48
on December 03, 2009
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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!
By kateyarrington
Austin, TX
on December 02, 2009
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Don't put it on too heavy - a light coating is all you need - but it is yummy and so easy to make!!
By sugarmagnolia19...
Austin, TX
on December 01, 2009
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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.
By blondie_cutter0...
Wolcott, 72
on November 15, 2009
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I made this a few weeks ago and it was great. The first time I made it I followed the recipe exactly. Everyone loved it but I don't think I let the butter brown enough. Today, I decided to make it again, but instead of with cheese ravioli, I made it with cheese perogies. It was even better!!! I highly recommend it!