Ravioli with Balsamic Brown Butter (Giada De Laurentiis) |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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:
1. 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.
2. 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.
3. 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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