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.