Ravioli With Balsamic Butter |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Main course of Giada's bachelor's dinner... I swear girls, I only watch the show for her cooking... This is a nice blend of sweetness of the walnuts and tartness of the balsamic vinegar. Ingredients:
18 to 20 oz store bought (frozen works great here) ravioli - ie mushroom spinach is nice. |
6 tbsp unsalted butter |
1/2 tsp salt |
1/4 tsp fresh ground black pepper |
1/3 cup toasted, chopped walnuts |
1/4 cup grated parmesan |
2 tbsp balsamic vinegar. ( make it a good one) |
Directions:
1. Place the walnuts on a small baking pan, and toast in the oven on broil for a few minutes... not much.. judgement call on this one. Then set aside.
2. Bring large pot of salted water to a rapid boil over high heat. Add the ravioli and cook 4 - 5 minutes, until tender but firm to the bite.
3. Drain ravioli and place in large platter.
4. While the ravioli is cooking, melt and cook the butter in a medium saucepan over medium heat stirring occasionally. When the butter's foam subsides and begins to turn a golden brown (~ 3 minutes) turn off the heat. Let the butter cool ~ 1 minute, then stir in the balsamic vinegar, salt, and pepper.
5. Transfer the ravioli to the saucepan with the balsamic brown butter and coat the ravioli thoroughly.
6. Spinkle the toasted walnuts and Parmesan over the Ravioli.
7. Serve immediately.
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