Ravioli with Balsamic Brown Butter Recipe by Giada DeLaurentiis

Ravioli with Balsamic Brown Butter

Giada De Laurentiis

Yield: 4 servings

Cook time: 10 minutes

INGREDIENTS

• 18 to 20 ounces home-made or 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

DIRECTIONS

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.

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 one minute.

Stir in the Balsamic vinegar, salt, and pepper. Drizzle the Balsamic brown butter over the ravioli, sprinkle with walnuts, and serve.