Serving Up {Pasta}: Ravioli with Balsamic Browned Butter

Sometimes a title says it all - I believe that anything that includes "browned butter" is something worth making.  When Giada (notice the first name basis) made this ravioli with BALSAMIC browned butter I nearly fainted as I gasped "must" "make" "this"!

I admit that I frequently make pasta meals - it's the stage of life I'm in with four young kids.  This, thankfully, is not your kids pasta.  The kids are happy because it's ravioli, but you will be happy because you can top it with freshly shaved Parmesan and toasted walnuts (or my preferred pecans) and serve it with a side salad and feel that you have just treated yourself to a little slice of gourmet.

RAVIOLI WITH BALSAMIC BROWNED BUTTER      Pin It

(recipe from Giada de Laurentiss)

printable version

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 (or pecans)
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.