Brown Butter Ravioli

When it comes to food, you could say my husband Chad is a man of substance.  I wouldn’t call him a meat and potatoes man per se, but try to serve him soup or tofu for dinner and you see a little disappointment on his sweet, handsome face.  Now, mind you, he would  never tell me he didn’t like something I made for dinner, he’s way too smart for that.  But I think we women know when our man loves a meal, or when he is left wanting a little more.

That being said, I think a meatless meal now and then is good for the grocery budget, general health, and the world at large for that matter and we’ve made it a practice in our house to have Meatless Monday once a week even if it happens to fall on a Tuesday or Thursday.  I’ve found some really great vegetarian meals, but this one I’m about to share with you tops my husband’s list of fav’s, meatless or meatful!  I don’t really even think it’s occurred to him that it’s meatless-he just asks for it all the time to the point that it kind of annoys  me a little-dare I say.  I’m not really one to repeat a recipe too much because there’s so much I want ta cook out there, I’ve gottta move on to other things.  But since I’m the selfless wife that I am, I make this for him a lot.

This meal is not only meatless, it’s cheap, easy, pretty, and absolutely flavorful.

The recipe will serve three adults, or two adults and two kids, but if you need it to serve more than that, I’d recommend doubling.

Brown Butter Ravioli

Prep 20 minutes  Serves 3

1 20 ounce container fresh cheese ravioli

1/2 stick salted butter

1/2 cup chopped walnuts

1/4 cup balsamic vinegar

olive oil

1 Cup shaved parmesan cheese

fresh parsley



1.  Cook the pasta according to package directions minus a minute or two.  Package directions usually have you cook fresh ravioli for 7-9 minutes, but I think it’s way too done at that point.  Try six minutes.  When it looks about like this it’s perfect:


2.  Meanwhile, while those beautiful ravioli are cooking, place your butter in a skillet.  Warm the skillet up on medium low.  You are going to brown the butter which will give it a distinct flavor and beautiful color.  Do this on a relatively low temp so you don’t burn it.  The butter will foam and then turn amber.  This should just take 4 or 5 minutes.


3.  Add the walnuts to the pan and let them toast and soak up the butter a bit.  Then carefully pour in the balsamic vinegar.  It will be like wine hitting a hot pan, so be careful:


4.  Add a tablespoon or so of olive oil.  Spoon your cooked pasta directly into the pan with a slotted spoon.  I like to do it this way as opposed to dumping it into a strainer because it makes me feel all Giada De Laurentiis and stuff.  Who doesn’t want to feel like that?

5.  Gently stir your pasta and add 2/3 of the cup of cheese.  Place pasta on serving plates and top with the remainder of the cheese, the parsley, and the pepper.  For kicks, give it an extra little drizzle of olive oil.


Here’s a look from up top:


Now, if this doesn’t set your man’s loins aflame, I don’t know what will.  Ok, I do know what will, but you know what I mean, we are talking food here…ahem.

Pair this with a mixed greens salad and a glass of deep red merlot, if you please!

I heard it’s polite for a lady to leave a little something on her plate so I did just that:








  1. Looks absolutely divine! I will have to try this soon.

  2. Dawn Miller says:

    Looks good. I’ll be over for dinner Monday. Ha ha

  3. BEST MEAL EVER everyone should try.

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