20 April 2009
brown a little more butter.
You have all heard about my love for brown butter. This recipe is a new and different twist for a bit of a fancier dinner... but still a quick one. It is really simple, but it is so good it deserved a post to honor its yummy-ness. It works really well for a quick dinner because cooking store-bought stuffed pasta takes no time at all and browning the butter is really quick. Plus, most things are probably already in your pantry (frozen cheese tortellini is a great thing to have on hand). So if you have surprise guests, you won't be caught with nothing to serve, and you will still be able to impress them.
When I made this, I completely forgot the walnuts. Duh. But it was still good. Make sure to cool the butter a bit because if you don't it splatters. A lot.
Stuffed Pasta with Balsamic Brown Butter
adapted from Everyday Italian with Giada DeLaurentis
8 to 20 ounces store-bought ravioli or tortellini
6 tablespoons unsalted butter
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup toasted, chopped walnuts
1/4 cup grated Parmesan
Bring a large pot of salted water to a boil over high heat. Add the pasta 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.