Office by Alex Penny
A sibling to Yumiliciosity
(Source: buhbyediet, via breadlove)
(Source: foodiefied)
(Source: yumyummyyums)
So this recipe is one of my absolute favorites. I was at home a couple months ago and my mom and I were watching the food network when they made this dish. We both immediately said how good it looked and decided to have it for dinner. It was so easy and turned out amazing. I have made this several times since then and its my favorite weeknight dinner go to.
Ravioli with Balsamic Brown butter sauce:
- 18 to 20 ounces store-bought ravioli (I use Drakes’ Portobello mushroom, for The Fresh Market they are amazing)
- 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 fresh grated Parmesan
- To begin, bring a large pot of salted water to a boil… once ready add the ravioli and cook about 4 to 5 minutes, until tender, stirring occasionally. Drain the ravioli. In the meantime, in a medium saucepan cook the butter over medium heat, making sure to stir occasionally. When the butter begins to turn a golden brown (usually takes about 3 minutes) turn the heat off and let it cool for around 1 minute. Then, stir in the balsamic vinegar, salt, and pepper. Finally, transfer the ravioli to the pan with the balsamic brown butter sauce and toss well. Sprinkle walnuts and Parmesan over the top. Serve and enjoy!
#brocolli #cheese #chicken #gnocci #dinner #foodporn :) (Taken with instagram)
