Brown-Butter Ravioli

• 1 package (12 to 16 ounces) fresh ravioli, any flavor filling
• 3 tablespoons butter, cut into small pieces
• 2 tablespoons balsamic vinegar
• 2 handfuls (about 1/4 cup) grated Parmigiano-Reggiano cheese
• 2 handfuls (about 1/4 cup) flat-leaf parsley, chopped
• Salt and pepper, to taste

1. 1. Bring a large pot of water to a boil. Salt water and add ravioli. Cook 8 minutes or until ravioli expand and float to top of water, and are al dente.
2. 2. To a cold skillet, add butter and turn on moderate heat. Let butter brown. If you start with a cold pan, the butter should be lightly browned by the time it comes to a bubble.
3. 3. When the butter has browned, add cooked ravioli to the pan and stir to heat through. Add balsamic vinegar to the pan, and cook 1 or 2 minutes longer to reduce the vinegar and glaze the ravioli. The vinegar will become thick and syrupy. Add cheese, parsley, salt and pepper to the pan and remove the pan from the heat.
4. 4. Top with additional cheese, if desired.

fresh ravioli, butter, balsamic vinegar, handfuls, handfuls, salt

Taken from www.epicurious.com/recipes/member/views/brown-butter-ravioli-50019362 (may not work)