Ravioli with Browned Butter Balsamic Sauce

Bring a large pot of salted water to a boil over high heat. Add the ravioli and cook for 4 to 5 minutes, until tender but still firm to the bite, stirring occasionally. Drain ravioli and set aside.

Meanwhile, in a medium saucepan cook the butter over medium heat, stirring occasionally. When the foam subsides and the butter begins to turn a golden brown, after about 3 minutes, turn off the heat. Let it cool for about 1 minute. Then stir in the balsamic vinegar, salt and pepper.

Transfer the ravioli to the saucepan with the balsamic brown butter. Sprinkle walnuts and Parmesan over the top. Serve immediately.