Balsamic Browned Butter Sauce

I am truly, deeply in love with balsamic vinegar, I think. Lately my favorite thing to do is make a spinach salad with baby spinach leaves, pine nuts, EVOO, balsamic, and a hearty grind of black pepper.

Balsamic just has such a lovely taste. It's bitter and oh-so-good.

When I ran across this recipe, I knew I had to try it. I had everything in my pantry save for the mushroom agnolotti. I did, however, have a package of tri-color gnocchi. I threw this dinner together in about ten minutes and paired it with the aforementioned spinach salad. It was, at the risk of sounding ridiculous, sinfully good.

Balsamic Browned Butter Sauce
(via the lovely Eat Real)

* 1 package (9 ounces) ravioli
* 3 tablespoons butter
* 1 tablespoon balsamic vinegar
* 1/4 teaspoon kosher salt
* Pinch crushed red pepper flakes
* 3 tablespoons chopped walnuts or pecans, toasted
* 2 tablespoons freshly grated Parmesan cheese

1. Cook ravioli according to package directions; drain and keep warm.
2. While the ravioli are cooking, melt butter in a sauté pan large enough to accommodate the ravioli, over medium heat, stirring occasionally. When the butter begins to turn golden brown, remove pan from heat and let sit for about 1 minute. Whisk in vinegar, salt, and red pepper flakes.
3. Place ravioli in butter sauce in pan, turning gently to coat. Warm over low heat, then pour out onto serving platter. Sprinkle with toasted walnuts and Parmesan cheese and serve immediately.

It is worth noting that this reicpe is enough to serve two people. Or, in my case, one very hungry lady. :)