Ravioli with balsamic brown butter is a delectable dish that tantalizes the taste buds with its rich and complex flavors. The tender, pasta pockets filled with a savory filling are perfectly complemented by the nutty, buttery sauce infused with the tangy sweetness of balsamic vinegar. This combination creates a symphony of flavors that will leave you craving more. Whether you choose a classic cheese filling or explore more adventurous options like roasted vegetables or braised meats, this dish is sure to impress. With its elegant presentation and unforgettable taste, ravioli with balsamic brown butter is an ideal choice for a special occasion or a cozy dinner at home.
Check out the recipes below so you can choose the best recipe for yourself!
BALSAMIC RAVIOLI
Serve hot!
Provided by vijms2
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes Ravioli Recipes
Time 33m
Yield 5
Number Of Ingredients 5
Steps:
- Toast walnuts in a skillet over medium heat; cook and stir until browned and fragrant, 8 to 10 minutes. Remove from skillet.
- Fill a pot with lightly salted water and bring to a rolling boil; stir in ravioli and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 3 to 5 minutes. Drain.
- Warm butter in a skillet over medium heat until slightly brown, about 1 minute. Add balsamic vinegar; cook and stir until melted and combined, 1 to 2 minutes. Stir in ravioli; mix until combined. Top with walnuts and Parmesan cheese.
Nutrition Facts : Calories 473.5 calories, Carbohydrate 47.5 g, Cholesterol 71.1 mg, Fat 23.9 g, Fiber 4.8 g, Protein 19.3 g, SaturatedFat 9.4 g, Sodium 330.2 mg, Sugar 4.3 g
RAVIOLI WITH BALSAMIC BROWN BUTTER
Make and share this Ravioli With Balsamic Brown Butter recipe from Food.com.
Provided by Pineapple
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 250.8, Fat 25.4, SaturatedFat 12.6, Cholesterol 51.3, Sodium 390.6, Carbohydrate 3.1, Fiber 0.7, Sugar 1.5, Protein 4.1
BUTTERNUT SQUASH RAVIOLI WITH BROWN BUTTER SAUCE
Rich, deeply flavorful butternut squash ravioli that is perfect for the hard to cook for vegetarian.
Provided by Brian Genest
Time 1h45m
Yield 6
Number Of Ingredients 19
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Rub squash down with 1 tablespoon olive oil and place on a baking sheet. Cut the tops off of each clove of garlic, rub with oil, and wrap in foil. Place on the baking sheet.
- Roast in the preheated oven until squash and garlic cloves are soft and browned, about 30 minutes.
- Remove squash and garlic from the oven. Remove the garlic skin and transfer to the bowl of a food processor. Add squash along with ricotta, grated Parmesan, brown sugar, and salt for filling. Blend into a thick paste. Transfer to a bowl, cover, and set in the refrigerator until cool.
- While squash is roasting, whisk semolina, all-purpose flour, and salt for pasta together in a bowl. Dump onto a counter and push flour into a mound. Dig a well in the center. Crack eggs into the well and add 2 tablespoons olive oil. Start folding flour and egg onto each other; continue kneading and folding until it comes together as a dough. Add more flour or oil if it is too wet or dry, respectively. The final product should look smooth, and the dough should bounce back if you press your thumb into it. Cover with plastic wrap and let rest for 30 minutes.
- If you have a pasta maker, pass the pasta through to make a pasta sheet about the thickness of a dime. If not, get to work with a roller on a lightly floured surface. Make several sheets.
- On one sheet, dollop about 2 tablespoons of squash filling 2 inches apart. Place another sheet over top and press the dough down around each lump of filling. Try to keep it tight, as you don't want a lot of air in the interior. But don't go too close, or you'll have filling trapped between pasta layers and ruin the seal. Use a ravioli stamp to stamp out and seal each ravioli. Set aside.
- In another pan, heat a thin layer of canola oil over medium heat. Working in batches, fry sage leaves until dark green and crispy. Remove to paper towel-lined plate to strain grease. Set aside.
- Melt butter in a small saucepan over medium heat; simmer, stirring frequently, until browned, fragrant, and foamy, with brown bits in it, 5 to 10 minutes. Reduce heat to medium-low. Stir in tarragon, thyme, and salt.
- While sauce is being prepared, bring a pot of lightly salted water to a rolling boil. Add raviolis and boil until they float, about 5 minutes. Drain and plate.
- Ladle butter sauce over pasta and garnish with fried sage. Sprinkle with shredded Parmesan cheese and serve immediately.
Nutrition Facts : Calories 758.5 calories, Carbohydrate 66.9 g, Cholesterol 150.9 mg, Fat 50.1 g, Fiber 5.9 g, Protein 14.6 g, SaturatedFat 16.7 g, Sodium 1077.5 mg, Sugar 8.7 g
SAGE & BROWNED BUTTER RAVIOLI
After enjoying a similar dish in Italy, we came home and planted sage in our garden to be sure we could recreate the brown butter sage sauce. This quick and easy dinner always brings back fond memories of our trip. -Rhonda Hamilton, Portsmouth, Ohio
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Cook ravioli according to package directions. In a large heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Immediately stir in sage and salt; remove from heat., Drain ravioli, reserving 2 tablespoons pasta water. Add ravioli, pasta water and lemon juice to butter mixture; gently toss to coat. Serve with cheese.
Nutrition Facts : Calories 621 calories, Fat 34g fat (21g saturated fat), Cholesterol 120mg cholesterol, Sodium 1103mg sodium, Carbohydrate 58g carbohydrate (2g sugars, Fiber 3g fiber), Protein 23g protein.
HERBY BUTTERED BALSAMIC MUSHROOM RAVIOLI
A quick cheese ravioli with buttery, balsamic caramelized mushrooms, and fresh garden herbs. For an easy, 30 minute dinner, make this ravioli, it's simple, quick, and so DELICIOUS! https://www.halfbakedharvest.com/mushroom-ravioli/#bo-recipe
Provided by Gagoo
Categories < 30 Mins
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Cook the ravioli according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water. Drain the ravioli.
- 2. Meanwhile, heat the olive oil in a large skillet over high heat. When the oil shimmers, add the shallots and cook until fragrant, 2-3 minutes. Add the mushrooms and season with salt and pepper. Cook undisturbed for 5 minutes or until golden, stir and continue cooking until the mushrooms have caramelized, 3-5 minutes. Reduce the heat to medium. Add the butter, garlic, thyme, and sage. Cook, stirring occasionally until the garlic is caramelized and fragrant, about 5 minutes.
- 3. Add the balsamic and a splash (about 1/4 cup) of the pasta cooking water). Cook for a 2 minutes. Remove from the heat and discard the garlic cloves.
- 4. Divide the ravioli among bowls and spoon the mushroom sauce over top. Garnish with fresh herbs. Enjoy!
Nutrition Facts : Calories 137.1, Fat 12.5, SaturatedFat 5.5, Cholesterol 20.4, Sodium 74, Carbohydrate 5.1, Fiber 1, Sugar 2.7, Protein 2.7
Tips:
- Use fresh ingredients whenever possible for the best flavor.
- Make sure the ravioli is cooked al dente, or slightly firm to the bite.
- Don't overcrowd the pan when cooking the ravioli. Cook them in batches if necessary.
- Use a large skillet or sauté pan to cook the ravioli so that they have plenty of room to move around.
- Baste the ravioli with the brown butter sauce as they cook to keep them moist and flavorful.
- Serve the ravioli immediately with the balsamic brown butter sauce and grated Parmesan cheese.
Conclusion:
This ravioli with balsamic brown butter sauce is a delicious and easy-to-make dish that is perfect for a weeknight dinner or a special occasion. The ravioli is cooked in a flavorful brown butter sauce that is made with balsamic vinegar, garlic, and herbs. The dish is then finished with grated Parmesan cheese and fresh parsley. This dish is sure to please everyone at your table.
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