Recipe – Cheese Ravioli with Balsamic Brown Butter

Cheese Ravioli with Balsamic Vinegar & Brown Butter
Cheese ravioli with balsamic brown butter is my go-to when I’m really busy but want something delicious (and slightly indulgent) for dinner. It doesn’t get much simpler than three Ingredients … but that means they have to be the very best quality, there’s nowhere for second rate produce to hide. Use Pastabilities four cheese ravioli (made from spinach and herb pasta sheets for a touch of green), toss with great butter and the best Aceto Balsamico Tradizionale di Modena PDO you can afford, and dinner is served! Aged in small wooden barrels for at least 12 years, the traditionally-produced balsamic vinegar of Modena is expensive, but a little of this intensely-flavoured, sweet-sour syrup goes a long way. You’ll know it’s the real deal by the bottle size (100ml) and shape (see the photo) no other bottle can legally be used. Add a scattering of freshly grated parmesan if you like, and a glass of Tahbilk viognier, and enjoy!

Serves 2

Ingredients
  • 450g cheese ravioli
  • 100g salted butter
  • Traditional balsamic vinegar, for drizzling 
Method
  1. Bring a large saucepan of salted water to the boil.
  2. Meanwhile, melt butter in a large, high-sided frying pan then continue heating it for a few minutes more until it turns caramel in colour, swirling it around so it colours evenly. Remove from heat and set aside.
  3. Cook ravioli for 3-4 minutes, until they float to the top of the water.
  4. Return frying pan to the heat, drain ravioli and add to the frying pan.
  5. Swirl to coat well in the brown butter.
  6. Transfer to a platter, drizzle with balsamic vinegar and serve.
FAQ

What is traditional balsamic vinegar and where does it come from?
Traditionally-produced balsamic vinegar is a product with protected designation of origin from Modena in northern Italy; it’s official name is Aceto Balsamico Tradizionale di Modena PDO.
What does traditional balsamic vinegar taste like?
Traditional balsamic vinegar has an intensely sweet-sour flavour and a thick syrupy consistency.
How is traditional balsamic vinegar made?
Aceto Balsamico Tradizionale di Modena is aged in small wooden barrels for at least 12 years, often much longer.
How do you know if you’re buying authentic traditional balsamic vinegar?
You’ll know it’s the real deal by the bottle size (100ml) and squat shape (see the photo) no other bottle can legally be used. You’ll also know by the price, as it’s usually $80-$100/100ml, but a little goes a long way and it’s well worth it.
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