July 27, 2010
I like to take advantage of my husband being out of town, by making things for dinner that I think he would be too picky to eat. As a result, I had a brown butter extravaganza today, making Ravioli with Balsamic Brown Butter, and Brown Butter Pecan Shortbread. I will feature the shortbread in my next post. I have been wanting to try the ravioli ever since I saw Giada De Laurentiis make it on her show the other day.
I knew at once that I would like it, even though I had never actually made a brown butter sauce before. The recipe is very simple with few ingredients, but don't let that fool you. The nutty flavor of the brown butter and the tangy sweet flavor of the balsamic vinegar, make a very comforting combination. Topped with toasted walnuts and freshly grated parmesan cheese, this dish will be a new favorite of mine.
Ravioli with Balsamic Brown Butter
(recipe by Giada De Laurentiis)
18-20 store bought ravioli (cheese, spinach, or mushroom)
6 Tbsp butter, unsalted
2 Tbsp balsamic vinegar
1/2 tsp salt
1/4 tsp fresh ground pepper
1/3 Cup walnuts, chopped and toasted
1/4 Cup parmesan, grated
In a large pot, bring salted water to a boil over high heat. Add the ravioli to the water and cook for about 5-6 minutes, until the pasta is tender but still a little firm. Stir occasionally. Drain the pasta and place in a dish. Set aside.
In a medium skillet cook the butter over medium heat, stirring constantly. After about 3 minutes, the foam will go away and the butter will begin to turn golden brown. Remove from heat and let cool for 1 minute. There will be tiny brown specks at the bottom of the pan, this is what you want. Stir in the balsamic vinegar, salt, and pepper. Transfer the cooked ravioli to the pan of balsamic butter, and stir to coat. Sprinkle the walnuts and grated parmesan on top. Serve immediately and enjoy.