Sunday, October 5, 2008

Ravioli with Balsamic Brown Butter

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


* 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


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

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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