Ravioli with Balsamic Brown Butter

From Giada De Laurentiis

This recipe is so fast and is a nice change of pace from the regular old ravioli with red sauce. I've always done it without the walnuts and it still tastes great.

18 to 20 ounces store bought ravioli
6 Tbs. unsalted butter (I've also used regular margarine and cut back on the salt)
2 Tbs. balsamic vinegar
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/3 cup toasted. chopped walnuts
1/4 cup grated Parmesan

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

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, about 3 minutes, turn off the heat. Let cool for about 1 minute. 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.