Ravioli with Balsamic Brown Butter

Thanks to my neighbor, Tricia, for passing on this recipe to me! So, so easy and tastes like a complicated meal you'd get in a fancy Italian restaurant. The longest part of the whole process is boiling the water to boil ravioli. So many different things you can do with this recipe ~ different types of ravioli, add spinach, serve with a salad or veggie ~~ a great base for many possibilities! I halved the recipe as I was only making it for myself.

Ravioli with Balsamic Brown Butter
Source: Giada De Laurentiis ~ Food Network

Ingredients
18 to 20 ounces store-bought ravioli (cheese, mushroom, or squash) - I used Buitoni whole wheat 4 cheese.
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

Directions
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.