It was a little over five years ago when I first made this Ravioli with Balsamic Brown Butter. I first selected the recipe because a) I had all the ingredients on hand, b) it calls for 5 ingredients, c) it is the epitome of easy and quick. I am drawn to recipes like that.
When I tasted it, it became an instant favorite! I have made it on repeat ever since because it is delicious, easy, quick, and economical. It makes a fabulous weeknight meal. Leftovers, if there are any, reheat very well the next day.
All you need is 5 simple ingredients: ravioli (I like to use cheese ravioli); butter; balsamic vinegar, toasted walnuts, and Parmesan cheese. The recipe comes together in no time and it's so easy a grade school kid could make it.
Today, since I'm watching my waistline, I wanted to take a turn at lightening up the recipe. Instead of using 6 tablespoons of butter, I reduced it down to 4 tablespoons and it worked perfectly. I also cooked 25 ounces of ravioli instead of 18-20 ounces so I feel confident that if 4 tablespoons was enough butter for extra ravioli, it would certainly be enough for the 18-20 ounces called for in the recipe.
When it comes to this recipe, you simply CANNOT go wrong! I love it!
Ravioli with Balsamic Brown Butter
Adapted from Food Network
by Giada De Laurentiis
18-20 ounces store-bought ravioli (I use cheese)
6 tablespoons butter (I used 4 tbsp. today)
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
Note: Be sure to use toasted walnuts. I toast mine at 350F for about 4 minutes.
Bring a large pot of salted water to a boil over high heat. Add the ravioli and cook to package directions (mine only needed a few short minutes). 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 pan with the balsamic brown butter. Sprinkle walnuts and Parmesan over the top. Serve immediately.