Ingredients
20oztortellini,or ravioli
6tbspunsalted butter
2tbspbalsamic vinegar
½tbspsalt
¼tspblack pepper,freshly ground
⅓cupwalnuts,or pecans, pine nuts, toasted, chopped
¼cupparmesan,grated
Preparation
Bring a large pot of generously-salted water to a boil over high heat.
Add the tortellini, then cook according to package instructions; generally about 2 to 3 minutes until tender, but still firm to the bite, stirring occasionally. Drain the tortellini.
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 and begins to give off a nutty aroma, turn off the heat. Remove from the burner.
Let cool for about 1 minute.
Gradually and very carefully, stir in the balsamic vinegar, salt, and pepper.
Transfer the ravioli to the pan saucepan with the balsamic brown butter, then gently stir until combined.
Sprinkle the nuts and Parmesan over the top.
Serve, and enjoy!
