Ingredients33 m servings 474
- 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.
- Cook's Note:
- The store-bought ravioli can have any desired filling.
Per Serving: 474 calories; 23.9 47.5 19.3 71 330 Full nutrition
ReviewsRead all reviews 4
8.15.16 Found the grated parmesan in the kitchen after I took the photo (it looks a lot better with the cheese on it). The only recommendation I would suggest is making more of the butter-bals...
I used butternut squash ravioli and added some fresh herbs and locatelli on top - delicious! For tips I would say 1) do not substitute the butter if you don't have to. (If you're vegan, don't ru...
We really like this. Very nice alternative to having ravioli with a tomato based sauce. I used pine nuts, since that's what I had. Will do this one again