Brown Butter and Balsamic Ravioli

By cweeks

Ingredients

• 1 package, 12 to 16 ounces, fresh ravioli, any flavor filling
• 3 tablespoons butter, cut into small pieces
• 2 tablespoons balsamic vinegar
• 2 handfuls grated Parmigiano-Reggiano
• Fresh Parsley
• Salt and pepper

Details

Servings 4
Preparation time 10mins
Cooking time 30mins
Adapted from foodnetwork.com

Preparation

Step 1

Directions

Bring a large pot of water to a boil for ravioli. Salt water and drop ravioli in water. Cook 8 minutes or until raviolis expand, float to top of water, and are al dente.

Heat a medium nonstick skillet, add butter to the pan and let it begin to brown.

When the butter for the ravioli has browned, add cooked ravioli to the pan and turn in butter to heat through. Add balsamic vinegar to the ravioli and cook a minute or 2 longer to reduce the vinegar and glaze the ravioli. The vinegar will become thick and syrup like. Add cheese, parsley, salt and pepper to the pasta and remove the pan from the heat.