Tuesday, July 5, 2011

Beautiful Brown Butter!

Given the fact that this recipe was incredibly simple, delicious and you probably have all of the ingredients (except the ravioli) in your kitchen making the cost minimal, this recipe is a ten star keeper. I picked up two packs of frozen butternut squash ravioli for six bucks and had pecans on hand (from many baking adventures) which worked out well since The Lawyer isn't a huge fan of walnuts. I have also had this done with hazelnuts at a restaurant so I imagine that just about any nut you have will work well. Despite being accused of trying to kill us with the amount of butter, this recipe was amazing and made a simple dish into something fancy. The browned butter and nuts gave it a nice nutty flavor, the balsamic just a hint of tang which played wonderfully off the slight sweetness of the butternut ravioli.
Ravioli with Balsamic Brown Butter
(Giada, Food Network)
18 to 20 ounces store-bought ravioli (cheese, mushroom, or squash)
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 (or pecans!)
1/4 cup grated Parmesan
1. Bring a large pot of salted water to a boil over high heat. Add the ravioli and cook 4 to 5 minutes, until tender but still firm to the bite, stirring occasionally. Drain ravioli onto a large serving platter.
2. Meanwhile, 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.
3. Transfer the ravioli to the pan saucepan with the balsamic brown butter. Sprinkle walnuts and Parmesan over the top. Serve immediately.

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