Ravioli with Balsamic Brown Butter and a Pasta Roundup!

My love letter to pasta - 

I am so very thankful for your quick cooking time and your ability to please. How kind of you to come in all shapes and sizes, too! You have a remarkable ability to play well with other ingredients. I'm so proud of you! I also love that you represent various cuisines around the world. You are so politically correct! Pasta, you are so comforting. Maybe you could bring about world peace?  If anyone can do it, you can.

Sincerely,

 Kim

Seriously though, I know we all love pasta... and for so many reasons, right? I mean you simply can't go wrong. Pasta is a cook's, and a diner's, best friend. It's quick and easy, it pairs well with just about anything, and it is certainly fun to eat. 

This week I made a delicious and extremely quick pasta dish that is sure to be a repeat in my kitchen! Giada's Ravioli with Balsamic Brown Butter comes together in the time it takes to boil a pot of water and cook some store-bought ravioli! While the water is coming a boil you roast a handful of walnuts in a 350F oven and start some butter melting on the stove top. When the walnuts are all toasty, and the butter has stopped foaming and turned a lovely golden brown, spoon in some balsamic vinegar. By this time your water should be at a boil so you can toss in your ravioli, get out your Parmesan cheese, and be ready to enjoy! Twenty minutes, tops!

This is an delicious weekday meal!  I love the nuttiness of the brown butter with the crunch of the toasted walnuts.  It goes perfectly with the nutty flavor of Parmesan cheese. Simple, quick, and totally delightful! We loved it!

Ravioli with Balsamic Brown Butter

Adapted from Food Network

by Giada DeLaurentiis

Serves 4

18 to 20 ounces store-bought ravioli 

6 tablespoons butter

2 tablespoons balsamic vinegar

salt and pepper, to taste

1/3 cup toasted, chopped walnuts

Parmesan cheese, to taste

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 1 minute. Stir in the balsamic vinegar, salt and pepper.

Transfer the ravioli to the saucepan with the butter. Sprinkle with walnuts and Parmesan over the top and serve immediately.

Over at I Heart Cooking Clubs we're celebrating all things pasta. I had a great time looking through old blogs posts this morning and choosing some of my favorites. Most of these are from way back, around six years ago.



The pasta dish that I've made over and over again, more so than any other, is Jamie Oliver's Farfalle with a Creamy Smoked Bacon and Pea Sauce. It was about six years ago when I first made this dish and I bet I've made it at least 20 to 30 times since then. It is quick meal that always pleases the entire family and better still, I almost always have the ingredients on hand to make it. I highly recommend this one!

One of my personal favorites is Giada's Orechiette with Sausage, Beans, and Mascarpone. This pasta dish is hearty and extremely flavorful, but it also contains three of my very favorite things: pasta, beans, and cheese.  It's delicious!


 Another family favorite is Giada's Orechiette with Mini Chicken Meatballs. This pasta recipe is light and fresh with fun little mini-sized meatballs and creamy balls of fresh mozzarella. It's kid-friendly, fun to eat, and on the lighter side. The only problem is that it's hard to stop eating!

 

  Giada's Pastina with Peas and Carrots is a great alternative to macaroni and cheese and is definitely a hit with kids! Mascarpone cheese provides creaminess and the peas and carrots provide a nice splash of color in a dish that can be served as a main course or on the side. Perfect for spring!

How about you? What are some of your favorite pasta dishes?