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.


Kelly said...

mmmm.... can't wait to try this!! it sounds amazing.


{lovely little things} said...

I love brown butter!

Enjoying your blog, it's making me hungry!