picture courtesy of Tracey's Culinary Adventures.
This tortellini with balsamic brown butter recipe is origonally from Everyday Italian and Giada. This recipe would work with tortellini or ravioli, and while it may not be the healthiest meal, it will make your tastebuds sing out with joy!
18 to 20 ounces store-bought tortellini (or ravioli)
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 pasta and cook according to the instructions on the package (until tender but still firm to the bit), stirring occasionally. Drain.
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, turn off the heat. Let butter cool for about 1 minute. Stir in the balsamic vinegar, salt, and pepper.
Transfer the pasta to the saucepan with the balsamic brown butter. Sprinkle walnuts and Parmesan over the top before serving.
