18 to 20 oz ravioli (cheese, mushroom, or squash) fresh or frozen
6 Tbsp butter
2 Tbsp balsamic vinegar
1/2 teaspoon salt
1/4 tsp pepper
1/3 cup toasted, chopped walnuts
1/4 cup grated Parmesan
Bring a large pot of 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.
One of the best things about this recipe was how fast and easy it was to put together. The sauce is VERY rich, so go easy on it. You can always add more. Perfect for a quick dinner!!
recipe from Giada De Laurentiis