Ravioli with Balsamic Brown Butter – or Jam!!!

Greetings all!

I was recently discussing ravioli with a friend, who thought ravioli can only be served with a marinara or a similar pasta sauce. Imagine his surprise when I said I like my cheese ravioli with jam!! 

But think about it! Crepes can be served with sweet sides – so why not cheese ravioli!? If you are still hesitant to explore the ravioli+jam realm, here is a fantastic recipe you can start with and then work your way to a sweeter side!

 Image and recipe from https://www.foodnetwork.com/recipes/giada-de-laurentiis/ravioli-with-balsamic-brown-butter-recipe-1948105

Ingredients

• 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

Instructions

1. 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.
2. 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.
3. Transfer the ravioli to the pan saucepan with the balsamic brown butter. Sprinkle walnuts and Parmesan over the top. Serve immediately.

When you are ready to taste my jam variation, cook cheese ravioli as described in Step 1 above and then serve with your favorite jam! 

Bon Appetit! Let me know how you like it!