Brown Butter and Balsamic Ravioli
(from AmericnJewl’s recipe box)
Serve with Rosemary Chicken Breasts and a salad.
Source: Rachael Ray (Food Network)
Serves 4 peopleIngredients
- 1 package, 12 to 16 ounces, fresh ravioli, any flavor filling
- 3 tablespoons butter, cut into small pieces
- 2 tablespoons balsamic vinegar
- 1/2 cup grated Parmigiano-Reggiano, or mozarella
- Salt and pepper
- 1/4 cup chopped flat-leaf parsley, a couple of handfuls
Directions
-
Bring a large pot of water to a boil for ravioli. Salt water and drop ravioli in water. Cook 6-8 minutes or until raviolis expand, float to top of water, and are al dente.
-
To a cold skillet, add butter and turn on medium heat. Let the butter 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.