Brown Butter Ravioli

I saw this on another food blog and it sounds really good. Thought you would like the recipe. She got it from Giada on Food Network. Enjoy!

18 to 20 ounces store-bought ravioli (cheese, mushroom or spinach)- I used spinach and ricotta
6 tablespoons unsalted butter
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup toasted, chopped walnuts
1/4 cup grated Parmesan
1-2 chicken breasts, pounded to 1/4-1/2 inch thickness, salt and pepper and dash of garlic powder to season.

Saute in evoo (or grill) pounded chicken breasts, seasoned with salt and pepper until done. I used a grill pan. When chicken is done, brush with a bit of the balsamic vinegar, just to marinate. I used about 1/2 a teaspoon.
Bring a pot of salted water to a boil. Add the ravioli and cook for 4-5 minutes, depending on package directions until done, but still firm.
Drain ravioli onto a large serving platter.
Meanwhile, in a saucepan, cook the butter over medium heat, stirring occasionally. When foam subsides, and butter starts to get a golden brown (about 3 minutes) remove from heat and let cool for about 1 minute. Add balsamic vinegar, salt and pepper.
Transfer the ravioli to the saucepan with the vinegar sauce and sprinkle with walnuts and Parmesan cheese. Return to the platter, top with sliced chicken breast. Serve.
Serves 2-4

Labels: budget friendly, chicken, Italian, light dinner, main dish, pasta