1 pound cheese ravioli
3 tablespoons unsalted butter
2 tablespoons balsamic vinegar
1/3 cup grated Parmesan
Salt and pepper
2 tablespoons chopped parsley
Method: (Verdana 18 Italic, Underline)
Bring a large pot of well salted water to the boil, then when boiling add the ravioli. Simmer the ravioli until cooked.
While the pasta is cooking, heat the butter in a large pan over a medium heat.
Continue to heat the butter until it begins to brown.
Add the drained ravioli to the pan and turn the ravioli to coat.
Add the balsamic vinegar and cook 1-2 minutes.
The sauce will reduce and begin to glaze the ravioli.
Add the parmesan, salt and pepper, and parsley.