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.
This is one of my favorite quick dishes. It is important to not use the salted butter.
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|Serving Size: 1 Serving (170g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 227 (91%)|
|Amt Per Serving||% DV|
|Total Fat 25.2g||34 %|
|Saturated Fat 12.4g||62 %|
|Monounsaturated Fat 6.6g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 51.3mg||16 %|
|Sodium 99.4mg||3 %|
|Potassium 83mg||2 %|
|Total Carbohydrate 2.6g||1 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 1.6g|
|Protein 5.2g||7 %|
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Calories per serving: 250
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