Ravioli with Balsamic Brown Butter
- 20 ozs store bought cheese & spinach ravoli
- 6 tbsps butter
- 2 tbsps balsamic vinegar
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/3 cup toasted chopped hazelnuts
In a medium saucepan, cook the butter over medium heat cook the butter over medium heat, stirring occasionally. When the foam subsides, and the butter begins to turn a golden brown 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 with hazelnuts and parmesan over the top. Serve immediately.