This mushroom ravioli is really easy to make if you don’t have time to make your own ravioli from scratch. Unfortunately I don’t have the tools (yet) to make my own pasta so hopefully I will be able to enjoy this recipe from scratch eventually. This is actually my boyfriend John’s recipe (he ate a lot of this during his bachelor pad days). He definitely did better than most bachelors with this delicious and easy to make recipe. The balsamic to butter sauce ratio is important as there needs to be enough butter to tame the bitterness of the balsamic vinegar. The sauce should be a medium brown color and not have a lot of bite to it. I let the sauce simmer on very low heat to let the balsamic vinegar caramalize a little while the pasta was cooking. The walnuts and sauce are perfect with the woodsy flavors of the mushrooms. The only thing I wish I did was get a good rind of parmigiano reggiano for this recipe.
Mushroom Ravioli with a Balsamic Butter Sauce and Toasted Walnuts
- 1 package mushroom ravioli or 10 oz. fresh
- 2 tbsp balsamic vinegar
- 2 tbsp butter
- parmigiano-reggiano for garnish
- 2 tbsp walnuts
- salt and pepper to taste
Start boiling a pot of water to prepare the pasta.
In a small saute pan, melt the butter and balsamic vinegar and let cook on the lowest heat. Taste, and add more butter or balsamic vinegar if necessary.
Meanwhile roast the walnuts on the broil setting in the oven for several minutes, turning once.
Boil the ravioli for 6 minutes.
Drain and pour the pasta back into the empty pot. Pour in the balsamic sauce and toss. Let sit for 2 minutes.
Garnish the ravioli with the roasted walnuts and parmigiano-reggiano.