Ravioli with Balsamic Brown Butter

This recipe was so easy, and it reminded me of something I could order in a restaurant.  We ate it while watching the football games and sitting under a warm blanket.  After a morning/early afternoon yesterday at Corner Cafe {review to come later today} and our first pre-baby trip to Pottery Barn Kids as well as visits to Gymboree, GAP Baby {just recon before we learn the sex on 2/11!}, and Pottery Barn, we just wanted to relax.

Ravioli with Balsamic Brown Butter {from FoodNetwork.com}

Ingredients:

• 18-20 oz store bought ravioli {I used squash ravioli}
• 6 tbs unsalted butter
• 2 tbs balsamic vinegar
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup grated Parmesan cheese
• {the recipe called for walnuts, but I skipped them}

Directions:

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.

Grade: A

Comments: Very delicious and very simple.  It would make a great appetizer if you were serving a multi-course meal.  For us, it was the perfect dinner.  I have no suggestions on changing the recipe, because it is just really good.