Ingredients:
18 to 20 oz ravioli (cheese, mushroom, or squash)6 TBS butter
2 TBS balsamic vinegar
1/2 tsp salt
1/4 tsp pepper
1/3 cup toasted, chopped walnuts
1/4 cup grated Parmesan
Directions:
Cook ravioli according to package directions; drain. 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. (serves 4-6)
