I’m a huge pasta fan I could eat it everyday if it wouldn’t make my big side so big. 🙂 Since I’m going through Lent right now this is a perfect Friday no meat dish. Pasta in general seems to be getting a more sophisticated face lift with all the fancy sauces people make instead of the traditional red tomato sauce. I mainly cook pasta as my go to quick meal, spice up a canned tomato sauce and presto dinner is ready. I thought I would try out an interesting simple sauce I’ve seen from Giada De Laurentiis. I’m also on a balsamic kick right now so this satisfied my craving. My hubby wasn’t 100% on board and said it’s too strange, but not in-edible. I used cheese ravioli, but I think the sauce would go better with a flavored one. I didn’t want to get too wild and crazy on my first attempt at making it.
Ravioli With Balsamic Brown Butter Sauce
(Adapted from Giada De Laurentiis)
Serves 4-6

18 to 20 ounces ravioli
6 tablespoons butter
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup chopped walnuts, toasted
1/4 cup Parmesan

Bring a large pot of water to a boil over high heat. Add the ravioli and cook 4 to 5 minutes, until tender, but still firm.

Drain ravioli onto a large serving platter. Meanwhile, in a medium saucepan, cook 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 1 minute.
Stir in the balsamic vinegar, salt and pepper. Transfer the ravioli to the brown butter saucepan. Sprinkle walnuts and Parmesan over the top. Serve immediately.
Hope everyone has a wonderful weekend!

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