balsamic brown butter ravioli

I adore Giada. I won't make a secret of it. Her recipes are inspired, and her style is ... awesome.

I think you could say my gourmet cooking spirit came from watching her create elegant food despite the circumstance. Whether it be a dinner party or hiking, her food doesn't lose its gourmet quality. And she's so enthusiastic about every ingredient. I love it!

In honor of Giada, here's one of my favorite recipes. It's elegant, easy, and I could eat it all day.

  • 18 to 20 oz. frozen ravioli
  • 6 Tbs. unsalted butter
  • 2 Tbs. balsamic vinegar
  • 1/2 tsp. salt
  • 1/4 tsp. ground black pepper
  • 1/3 cup chopped walnuts
  • 1/4 cup grated Parmesan

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.
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.

Transfer the ravioli to the pan saucepan with the balsamic brown butter. Sprinkle walnuts and Parmesan over the top. Serve immediately.

{Romantic Additions*}

DO: Roast squash while this is cooking and eat them together. Delicious.

DON'T: Forget to keep an eye on the butter. It will burn if you're not careful.

FOR ME: I'm trying to acquire a taste for walnuts. I know they're healthy and everything, but something about the texture... (exagerated shudder)... I either don't add them or crush up some almonds instead.


*Whenever I post recipes that I don't create, I will always add my own suggestions at the bottom called "Romantic Additions."