I could have taken a picture of this meal...I even went to get my camera right before I ate. But to be honest, as tasty as it is it's not very pretty...sooo I didn't bother.
BALSAMIC BROWN BUTTER RAVIOLI
18-20 oz FRESH store-bought ravioli (I use cheese; I don't think meat ravioli would taste very good)
6 tablespoons unsalted butter
1 red bell pepper, sliced
2 tablespoons balsamic vinegar
1/2 teaspoon salt
Freshly ground black pepper, to taste
1/3 cup chopped walnuts, toasted in the oven at 350 for 5-10 minutes (be careful not to burn; note that these are optional!)
Grated Parmesan cheese for topping
-Bring a large pot of salted water to a boil over high heat. Add the ravioli and cook 5 minutes, stirring occasionally. You want them to be slightly firm! Drain.
-Meanwhile, in a large skillet melt the butter. Once it is melted, add the bell pepper. Cook 5-7 minutes, until the pepper is softened and the butter is browned. Remove from the heat and cool for a minute or so before stirring in the balsamic vinegar, salt and pepper.
-Once the butter and other ingredients are mixed well, carefully add the ravioli and walnuts and toss to coat. Sprinkle with Parmesan cheese before eating :)
(As a note, this would be best with a spring greens or baby spinach salad and/or crusty French or Italian bread; you can easily double the butter, vinegar, salt and pepper ingredients to make some extra dressing/dipping sauce)