Ravioli with Balsamic Brown Butter Sauce

Of course we LOVE to use our olive oils in just about everything we make, but in this case, you just have to use butter. (I know, even just saying the word butter around here is almost blasphemy.) But, of course, we've paired it with our amazingly delicious 18-Year Traditional Balsamic. This 15-minute recipe is so quick and easy and absolutely to die for!

18 to 20 ounces store-bought ravioli (cheese, mushroom, or squash)

6 tablespoons unsalted butter

2 tablespoons Traditional 18-Year Balsamic Vinegar

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/3 cup toasted, chopped walnuts* (see cook's note below)

1/4 cup grated Parmesan

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.

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 Traditional 18-Year 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.

HOW TO TOAST WALNUTS

Preheat an oven to 375 F. While the oven heats, lay the walnuts on a baking sheet (you can line it with foil or parchment paper for easy clean-up). Make sure to only roast as many walnuts as fit on the pan in a single layer—ideally, a single layer with some space between the walnuts so there's room for hot air to circulate around them evenly. When the oven is heated, roast the walnuts until they just start to brown and smell toasted, 5 to 10 minutes.

They go from toasted to burnt very quickly, so start checking them after 5 minutes; then check them every minute until you notice them starting to brown and they smell nutty. Their residual heat will continue to toast the walnuts as they start to cool, so be sure to pull them out of the oven as soon as you notice a color change. Let the walnuts cool completely before chopping or using.

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