Thursday, September 15, 2011

Oldie but Goodie

This recipe has been in our repertoire for years and one of our favorites.  Great jumping off point to get back into the swing of cooking.  We watched "Giada's Dating Tips for a Bachelor" a couple years ago and  I was hooked at brown butter (more like brown booter in the words of Giada).

The best part about making this dish in Paris are the two Italian stores on our street that sell home made ravioli.  Cest magnifique!

Brown Butter Balsamic Ravioli

1 box of cheese ravioli (you can use any kind you want really, mushroom, spinich, etc... naturally, we use the most fattening kind)
6 tablespoons of salted butter
2 tablespoons balsamic vinegar
pinch of salt and pepper
*1/3 cup chopped walnuts, toasted (put in the oven or over medium heat on the stove for about 5 mins)
Grated Parmesan cheese


In a medium to large saucepan cook the butter over medium heat, stirring occasionally. When the foam subsides, and the butter begins to turn a golden brown, about 3-5 minutes, remove from heat. Let cool for a minute and then add balsamic vinegar, salt, and pepper. (Sometimes I also add some garlic salt).
Meanwhile, bring a large pot of salted water to a boil. Add the ravioli and cook 4 to 5 minutes, until al dente, stirring occasionally and then drain.

Transfer the ravioli to the pan sauce and Sprinkle walnuts. Put back on the hot stove (but do not turn the eye back on) and let cook together for a minute or two to let the sauce fully absorb into the pasta and walnuts. Serve with Parmesan cheese for people to sprinkle on top. Voila!

Note: Timing is the hardest part of this recipe. Ravioli (especially good ones) are really fragile and if they sit in a strainer they will stick together. Make sure your sauce is done before draining your ravioli.

Bon appetit!

*Recipe adapted from Giada De Laurentiis, photo courtesy of the Food Network

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