Ravioli with Balsamic Brown Butter

Ravioli with Balsamic Brown Butter

20 ounces of store-bought ravioli (cheese or mushroom)

1 small can mushrooms, drained and sauteed

6 tablespoons unsalted butter

2 tablespoons balsamic vinegar

1/3 cup toasted walnuts, chopped

1/4 cup grated Parmesan cheese

Salt and pepper

Cook ravioli in boiling salted water for 6-7 minutes or until soft.

Meanwhile, cook butter over medium heat, stirring occasionally. Once foam subsides and the butter starts to turn golden brown (about 3-4 minutes), turn heat off. Let cool for a minute. Then stir in balsamic vinegar, mushrooms, salt and pepper. Add cooked and drained ravioli. Stirring to coat evenly. Top with walnuts and cheese.

Chad's rating: 8/10 - More mushrooms, less walnuts

Amy's rating: 9/10

Recipe adapted from Giada De Laurentiis. Recipe reviews said to use mushroom ravioli. My store only had cheese so I added sauteed mushrooms to the sauce.