"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Ravioli with Brown Balsamic Butter Recipe

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This recipe for Ravioli with Brown Balsamic Butter, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Irene Westenberg
Added: Sunday, October 4, 2009


18-20oz. Ravioli (cheese, mushroom or squash)
6 tbls. unsalted butter
2 tbls. balsamic vinegar
1/2 tsp. salt
1/4 tsp. ground pepper
1/3 c walnuts chopped and toasted
1/4 c grated Parmesan cheese

1. Boil Ravioli in a large pot of boiling water and cook about 4-5 minutes (tender but firm.)
2. Drain Ravioli and place on a serving platter.
3. In a medium sauce pan cook butter until it foams and begins to turn a golden brown (about 3 minutes) and then turn off heat.
4. Let cool for a minute or so and then stir in vinegar, salt and pepper.
5. Pour over Ravioli and sprinkle with walnuts and Parmesan. Serve immediately.




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