Balsamic and Brown Butter Ravioli

Has your life gone a little crazy? Mine has.



Do you barely have time to cook dinner, let alone time to sit down and eat it? Yup, me too.



Let me share a dinner with you that not only took about 15 minutes from start to finish to whip up, but looked very gourmet, and impressed the pants off of both my diners on an evening a while back.



Ravioli.....yum. Simple? Definitely.



Toast some walnuts up, melt some butter in a pan, add some balsamic, pour it over the cooked ravioli of your choice, and presto! Dinner in about 15 minutes or so. We had it with a simple side salad and some crusty bread and I couldn't have been happier. Thank you Giada. You've done it again.


Balsamic and Brown Butter Ravioli
adapted from Giada De Laurentiis and foodnetwork.com

***you can easily dress this up with some mushrooms and onions and perhaps some parsley or basil......ahhhhhhh the possibilities.....

18 to 20 ounces store-bought ravioli, of your choice (2 packages depending on what brand you buy)
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
1/4 cup grated Parmesan



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 pan saucepan with the balsamic brown butter. Sprinkle walnuts and Parmesan over the top. Serve and eat immediately.