Ravioli with Balsamic Brown Butter
This simple and quick recipe features store-bought ravioli tossed in a rich balsamic brown butter sauce. Finished with toasted walnuts and Parmesan cheese, it's an easy yet elegant dish perfect for a weeknight meal.
Equipment
- 1 Large Pot For cooking ravioli
- 1 Medium Saucepan For browning butter
- 1 Slotted spoon or colander For draining ravioli
- 1 Wooden Spoon or Whisk For stirring butter
- 1 Serving Platter Or bowl for combining
Ingredients
Main
- 18 to 20 ounces 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
- 1/4 cup grated Parmesan
Instructions
- 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 immediately.
Notes
When browning butter, watch it closely as it can go from perfectly nutty brown to burnt quickly. Ensure you use unsalted butter for better control over the final seasoning. Adding the balsamic vinegar off the heat prevents it from burning and mellows its acidity slightly while preserving its flavor. Toasting the walnuts enhances their crunch and nutty flavor, providing a lovely textural contrast to the soft ravioli. You can add a pinch of red pepper flakes to the brown butter for a touch of heat.