Thursday, September 24, 2009


Giada de Laurentis, our favorite word-butcherer ("Panchhhhhhettta"), has an amazing recipe that I'm going to try this weekend - simple, savory, and will get me in the mood for FALL!


  • 18 to 20 ounces store-bought ravioli (cheese, mushroom, or squash)
  • 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 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.

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