Simple Supper: Balsamic Brown Butter Ravioli

After the butter worship that was Julie & Julia I found myself in the mood for, of course, butter. As luck would have it, the next morning, while getting my Food Network fix, Giada popped on the tube & coaxed me into this recipe. It's not French, but it does boast 6, count 'em, 6 tablespoons of butter & I'm sure Julia would approve of that.

Balsamic Brown Butter Ravioli, for 2
adapted from Giada De Laurentiis
1 package prepared ravioli (mushroom or cheese work best)
1/2 c. toasted walnuts
6 tbsp. unsalted butter
2 tbsp. balsamic vinegar
1/4 c. parmesan, grated
1/8 c. fresh basil, minced
salt to taste
pepper to taste

Bring a salted pot of water to boil. Cook the ravioli (about 4 - 5 minutes).

While the ravioli cooks, melt the butter over medium heat until the foam subsides & it turns a golden brown color (about 3 minutes). Remove from heat for 1 minute. Fair warning: if you get impatient & add the vinegar before the butter has cooled a bit it will splatter all over the place!! Stir in the balsamic vinegar, salt & pepper. At this point, the ravioli should be done. Drain them & toss them in. Add the walnuts, basil & parmesan. Toss to combine & serve.

Kitchen to table time: 15 - 20 minutes.