Ravioli with Balsamic Brown Butter

28 Nov

I’ve had this Giada recipe since college. I think it may have been one of the first meals that I cooked for Le Roux {trying to impress him with my skills of course} and it has been a go-to ever since. The best part about it is that I usually have 90% of the ingredients already in the house which is always a plus!

Ravioli with Balsamic Brown Butter

What you’ll need:

18-20 ounces of store-bought ravioli {Any kind will do, but I usually get squash or cheese}
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


1. Bring a large pot of salted water to boil over high heat. Add the ravioli and cook 4-5 minutes until done, stirring occasionally.

2. Drain ravioli and place in a large bowl or platter. Set aside.

3. Meanwhile, in a medium saucepan cook the butter over medium heat, and stir occasionally. When the foam subsides, and the butter begins to turn a golden brown, about 3 minutes, turn off the heat. Let butter cool for about 1 minute.

4. Once butter is almost cooled, stir in the balsamic vinegar, salt, and pepper.

5. Pour the balsamic brown butter sauce over the ravioli. Sprinkle the walnuts and parmesan cheese on top and serve immediately.


Xo Kim


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