Using Pantry and Freezer Staples

One of my favorite ways to make use of the food staples I keep laying around my pantry and my freezer is this ravioli recipe. The raviolis are cooked, then tossed in browned butter, and finished in the pan with a splash or two of balsamic vinegar. If you're like me and you love pasta, it makes a great main dish with a side salad, but you can also pair smaller portions with pan-cooked chicken breast marinated in balsamic, fresh rosemary, and olive oil.

Brown Butter and Balsamic Ravioli

1 pkg frozen ravioli (flavor of your choosing)
2 tbsp butter
2 or 3 splashes of balsamic vinegar (this is a good recipe for your run-of-the-mill balsamic from your local grocer. save the good (and pricey) aged balsamic from the specialty store for the side salad)
1/4 cup grated parmesan cheese
freshly cracked black pepper

Bring a pot of water to boil and cook the raviolis as directed. Drain the pasta and set aside. Next, you can use the same pot you cooked the raviolis in, washed or not. Melt the butter on medium heat. Whisk frequently and allow to brown slightly. Add the raviolis to the browned butter and coat evenly. Then add a couple of splashes of balsamic vinegar and allow to caramelize, cooking for 2 minutes more or so. Plate the raviolis and top with a generous sprinkling of parmesan and season with pepper to taste.

I enjoyed my ravioli with a lovely summer salad of mixed greens, cherry tomatoes, and goat cheese with an aged balsamic dressing. Refreshing and easy for a warm summer night.

Bon appetit!