Ravioli With Balsamic Brown Butter Recipes

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BALSAMIC RAVIOLI



Balsamic Ravioli image

Serve hot!

Provided by vijms2

Categories     100+ Pasta and Noodle Recipes     Pasta by Shape Recipes     Ravioli Recipes

Time 33m

Yield 5

Number Of Ingredients 5

½ cup walnuts
1 (25 ounce) package store-bought ravioli
2 tablespoons butter
2 tablespoons balsamic vinegar
¼ cup grated Parmesan cheese

Steps:

  • Toast walnuts in a skillet over medium heat; cook and stir until browned and fragrant, 8 to 10 minutes. Remove from skillet.
  • Fill a pot with lightly salted water and bring to a rolling boil; stir in ravioli and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 3 to 5 minutes. Drain.
  • Warm butter in a skillet over medium heat until slightly brown, about 1 minute. Add balsamic vinegar; cook and stir until melted and combined, 1 to 2 minutes. Stir in ravioli; mix until combined. Top with walnuts and Parmesan cheese.

Nutrition Facts : Calories 473.5 calories, Carbohydrate 47.5 g, Cholesterol 71.1 mg, Fat 23.9 g, Fiber 4.8 g, Protein 19.3 g, SaturatedFat 9.4 g, Sodium 330.2 mg, Sugar 4.3 g

RAVIOLI WITH BALSAMIC BROWN BUTTER



Ravioli With Balsamic Brown Butter image

Make and share this Ravioli With Balsamic Brown Butter recipe from Food.com.

Provided by Pineapple

Categories     < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

18 -20 ounces store-bought ravioli (cheese, mushroom, or squash)
6 tablespoons unsalted butter
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/3 cup toasted chopped walnuts
1/4 cup grated parmesan cheese

Steps:

  • 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.

Nutrition Facts : Calories 250.8, Fat 25.4, SaturatedFat 12.6, Cholesterol 51.3, Sodium 390.6, Carbohydrate 3.1, Fiber 0.7, Sugar 1.5, Protein 4.1

SAGE & BROWNED BUTTER RAVIOLI



Sage & Browned Butter Ravioli image

After enjoying a similar dish in Italy, we came home and planted sage in our garden to be sure we could recreate the brown butter sage sauce. This quick and easy dinner always brings back fond memories of our trip. -Rhonda Hamilton, Portsmouth, Ohio

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 6

1 package (20 ounces) refrigerated cheese ravioli or 2 packages (9 ounces each) mushroom agnolotti
1/2 cup butter, cubed
1/2 cup coarsely chopped fresh sage
1/2 teaspoon salt
2 tablespoons lemon juice
1/4 cup shredded Parmesan cheese

Steps:

  • Cook ravioli according to package directions. In a large heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Immediately stir in sage and salt; remove from heat., Drain ravioli, reserving 2 tablespoons pasta water. Add ravioli, pasta water and lemon juice to butter mixture; gently toss to coat. Serve with cheese.

Nutrition Facts : Calories 621 calories, Fat 34g fat (21g saturated fat), Cholesterol 120mg cholesterol, Sodium 1103mg sodium, Carbohydrate 58g carbohydrate (2g sugars, Fiber 3g fiber), Protein 23g protein.

WHITE BEAN RAVIOLI WITH BALSAMIC BROWN BUTTER



White Bean Ravioli With Balsamic Brown Butter image

Make and share this White Bean Ravioli With Balsamic Brown Butter recipe from Food.com.

Provided by Mom2Rose

Categories     Asian

Time 21m

Yield 24 wonton, 6 serving(s)

Number Of Ingredients 8

1 (15 ounce) can cannellini beans
1 egg
3 tablespoons balsamic vinaigrette
1/2 cup parmesan cheese, grated
1 1/2 teaspoons italian seasoning
24 wonton wrappers
3/4 cup butter
1/4 cup balsamic vinaigrette

Steps:

  • In a blender, puree together the beans, egg, vinaigrette, cheese and Italian seasoning.
  • Bring a large pot of salted water to a boil.
  • Meanwhile, working in batches so wrappers don't dry out, lay out 6-8 wonton wrappers.
  • Place 1/2 tablespoon of bean mixture in center of each.
  • Moisten two edges of wonton with your finger dipped in water.
  • Fold wrapper in half to form a triangle.
  • Press edges together to seal.
  • Repeat with remaining wonton wrappers and filling.
  • Drop ravioli into water and cook for 3-4 minutes until they float to the surface of the water.
  • For the sauce, melt butter in large skillet over medium high heat.
  • Cook until it just begins to brown and give off a nutty aroma.
  • Turn off heat and add vinaigrette.
  • Use a slotted spoon to remove ravioli from water and add to butter sauce.
  • Toss until all ravioli are coated.

Nutrition Facts : Calories 443.3, Fat 27, SaturatedFat 16.4, Cholesterol 106.5, Sodium 489.8, Carbohydrate 36.7, Fiber 5, Sugar 0.4, Protein 14.5

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