For a richer flavor, use brown butter-flavored ravioli, if available. A splash of fresh cream at the end will add a beautiful richness to the dish. Toasting the walnuts really brings out their flavor! Serve with a simple side salad of arugula and lemon vinaigrette for a complete meal. Fresh sage leaves, lightly fried in butter, make an excellent garnish. If you are using frozen ravioli, add a minute or two to the cooking time. Ensure the internal temperature reaches 165°F (74°C).
Balsamic Ravioli
-
PREP TIME10 mins
-
COOK TIME25 mins
-
TOTAL TIME35 mins
-
SERVING5 People
-
VIEWS54
Savor the elegance of perfectly cooked ravioli, embraced by a rich, nutty brown butter and tangy balsamic glaze, finished with the satisfying crunch of toasted walnuts and a sprinkle of Parmesan.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate48 g
-
Cholesterol71 mg
-
Fiber5 g
-
Protein19 g
-
Saturated Fat9 g
-
Sodium330 mg
-
Sugar4 g
-
Fat24 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View Toast the Walnuts: In a dry skillet over medium heat, toast the walnuts, stirring frequently, until fragrant and lightly browned, about 6-8 minutes. Be careful not to burn them. Remove from skillet and set aside.
02 Step
Recipe View Cook the Ravioli: Bring a large pot of lightly salted water to a rolling boil. Add the ravioli and cook according to package directions, usually 3-5 minutes, or until they float to the top and are heated through. Drain well, reserving about 1/4 cup of the pasta water.
03 Step
Recipe View Prepare the Balsamic Brown Butter Sauce: While the ravioli are cooking, melt the butter in the same skillet over medium heat. Continue cooking until the butter turns a nutty brown color and has a rich aroma, about 2-3 minutes. Watch carefully to prevent burning.
04 Step
Recipe View Create the Glaze: Add the balsamic vinegar to the browned butter. Stir and cook for 1-2 minutes, allowing the vinegar to slightly reduce and meld with the butter. If the sauce becomes too thick, add a tablespoon or two of the reserved pasta water to adjust the consistency.
05 Step
Recipe View Combine and Serve: Add the drained ravioli to the skillet with the balsamic brown butter sauce. Gently toss to coat. Divide the ravioli among plates. Top with the toasted walnuts and grated Parmesan cheese. Serve immediately with additional Parmesan on the side.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
LATEST RECIPES
-
1 -
2 -
3 -
4 -
5
Franco Beatty
May 17, 2025Make sure not to burn the butter; it will ruin the sauce! Keep a close eye on it.
Garth Reynolds
Apr 3, 2025Absolutely delicious! The balsamic brown butter sauce is heavenly.
Deshaun Schumm
Apr 2, 2025Easy and quick enough for a weeknight meal, but fancy enough for company.
Hilton Bins
Nov 22, 2024I added a pinch of red pepper flakes for a little heat. It was a great addition!
Ernestine Wisozk
Nov 17, 2024I used goat cheese ravioli and it was amazing!
Eliseo Funk
Nov 7, 2024My family loved this. Even my picky eater asked for seconds!