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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. I use Pastabilities four cheese ravioli (or make my own gnocchi if I have time, see video below), toss with great butter (thank you Pepe Saya) and drizzle over the best Aceto Balsamico Tradizionale di Modena PDO I 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 to your ravioli with balsamic brown butter if you like, pour a glass of Tahbilk viognier and enjoy!
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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
Traditional balsamic vinegar has an intensely sweet-sour flavour and a thick syrupy consistency.
Aceto Balsamico Tradizionale di Modena is aged in small wooden barrels for at least 12 years, often much longer.
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.