Jamie at Kitchen Blessings posted this recipe a few weeks ago and I tucked it away in my mind as a definite want-to-try. It was on the menu last night and it will most definitely show up again. This was a wonderfully, simple, delicious dish. I usually do my grocery shopping on Friday afternoon, and after spending longer in traffic than desired, I didn't arrive home until after 5 p.m. We're an eat-at-6 kind of family, but I had serious doubts about my ability to put away all the groceries and still get dinner on the table around 6.
This dish delivered, however, in its simple preparation, as well as the taste. Jamie said the source of the recipe is Giada De Laurentiis, but I didn't double check. Jamie also said she altered the recipe to cut back on butter and add a few more walnuts. That was a good move -- less bad fat (saturated), more good fat (polyunsaturated).
Sadly I didn't not get any pictures, so you'll have to stop by Jamie's, or Giada's, to see pictures. This recipe would definitely serve 4 people. I multiplied the ingredients by 1.5 to make enough for six with no leftovers. I should also mention that this is a great budget dish -- with just a simple salad on the side, it's probably right around $1 per serving.
Ravioli in Balsamic Browned Butter
25 oz bag frozen cheese ravioli
4 T. butter
2 T. balsamic vinegar
1/2 t. salt
1/4 t. freshly ground black pepper
1/3 c. toasted chopped walnuts (or more to taste)
1/4 cup grated Parmesan
Bring a pot of water to boil, add ravioli
and cook 4-5 minutes until done.
Drain.
Meanwhile, cook the butter over medium heat, stirring occasionally.
When the foam subsides, the butter quickly begins to turn a golden brown.
Turn off the heat.
Let cool for about 1 minute.
Stir in the balsamic vinegar, salt, and pepper.
Place ravioli in a serving bowl and toss with sauce.
Sprinkle with nuts* and cheese.
Serve immediately.
*Since we have a nut allergy in the house,
I served the walnuts at the table for each person to sprinkle or not.
.25 oz bag frozen cheese ravioli
4 T. butter
2 T. balsamic vinegar
1/2 t. salt
1/4 t. freshly ground black pepper
1/3 c. toasted chopped walnuts (or more to taste)
1/4 cup grated Parmesan
Bring a pot of water to boil, add ravioli
and cook 4-5 minutes until done.
Drain.
Meanwhile, cook the butter over medium heat, stirring occasionally.
When the foam subsides, the butter quickly begins to turn a golden brown.
Turn off the heat.
Let cool for about 1 minute.
Stir in the balsamic vinegar, salt, and pepper.
Place ravioli in a serving bowl and toss with sauce.
Sprinkle with nuts* and cheese.
Serve immediately.
*Since we have a nut allergy in the house,
I served the walnuts at the table for each person to sprinkle or not.
1 comment:
Glad I checked here today!! So glad you liked it!! I love your comments about the recipe. You should have your own show! You can take my picture if you want!
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