Balsamic Brown Butter Ravioli

This is one of those recipes that are super simple, very easy, and great for those nights when you don't have a lot of time to cook. It literally takes about 15 minutes from start to finish and it's so good - how can it not be with 6 tablespoons of butter?

It's one of my favorite recipes from Giada De Laurentiis, but I honestly love just about anything of hers. The sauce is tangy and velvety from the balsamic vinegar and the crunch of the toasted walnuts is a great combination with ravioli of your choice. I also added in wild mushrooms that we got from our local Farmer's Market that I sauteed in butter. 

Balsamic Brown Butter Ravioli

Modified from Giada De Laurentiis

Ingredients:

18 to 20 ounces of store-bought ravioli (cheese, mushroom, or squash) *I used chicken and proscuitto 

6 tablespoons of unsalted butter

2 tablespoons balsamic vinegar

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/3 cup toasted, chopped walnuts (Bake at 350 for about 5 minutes, shake around, taste a couple and bake about 2 more minutes)

1/4 cup grated Parmesan cheese

Directions:

Bring a lot 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 to a golden brown, about 3 minutes, turn off the heat. Let cool for about 1 minute. Stir in the balsamic vinegar, salt, and pepper.

This is also when I sauteed the mushrooms in butter over medium heat. 

Transfer the ravioli to the saucepan with the balsamic brown butter. Sprinkle walnuts and Parmesan over the top. Serve immediately.