Butternut Squash Ravioli With Brown Butter & Dark Chocolate Balsamic
- 1 lb. package of butternut squash ravioli
- 6 T. unsalted butter
- 2 T. The Olive Tap’s Dark Chocolate Balsamic Vinegar
- 1/2 t. salt
- 1/4 t. fresh ground pepper
- 1/3 C. toasted, chopped walnuts
- 1/4 C. fresh grated Parmesan cheese
Bring a large pot of salted water to a boil over high heat. Cook ravioli according to package instructions (usually 4-5 minutes) until tender and firm to the bite. Stir occasionally to keep from sticking. Gently drain ravioli and arrange on a large serving platter.
Meanwhile, in a medium saucepan, cook the butter over medium heat, stirring occasionally to keep from burning. When the foam subsides and the butter begins to turn a golden brown (about 3 minutes) remove pan from heat and cool approximately one minute. Stir in the Dark Chocolate Balsamic and season with salt and pepper to taste.
Pour sauce over ravioli, sprinkle with walnuts and parmesan cheese, and serve immediately.