Balsamic Ravioli
Balsamic Ravioli combines tender filled pasta with a rich balsamic sauce.Butter and garlic create a fragrant savory foundation.Balsamic vinegar adds tangy sweetness and depth of flavor.Parmesan cheese gives the dish a salty, nutty finish.Fresh basil and toasted nuts add freshness and texture.It makes an elegant Italian-inspired meal in about 25 minutes.
Ingredients
For the Ravioli
- 20–24 oz (570–680 g) cheese ravioli, fresh or refrigerated
- 1 tablespoon salt, for pasta water
For the Balsamic Sauce
- 3 tablespoons unsalted butter
- 2 garlic cloves, finely minced
- ¼ cup balsamic vinegar
- 1 tablespoon honey or maple syrup, optional
- ½ cup freshly grated Parmesan cheese
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon Italian seasoning
- ¼ cup reserved pasta water
For Garnishing
- 2 tablespoons toasted pine nuts or chopped walnuts
- 2 tablespoons fresh basil, torn
- 2 tablespoons freshly grated Parmesan
- Balsamic glaze, optional
- Freshly ground black pepper
Instructions
Prepare the Pasta Water
- Bring a large pot of water to a boil.Add salt to the water.Using adequately salted pasta water helps season the ravioli from the inside out.
Cook the Ravioli
- Carefully add the ravioli to the boiling water.Cook according to the package directions, usually until the pasta is tender and the ravioli floats.Avoid overcooking because filled pasta can become delicate and split.
Reserve Pasta Water
- Before draining the ravioli, reserve approximately ¼ cup of the cooking water.The starchy water can help loosen and emulsify the sauce.Drain the ravioli gently and set aside.
Melt the Butter
- Place a large skillet over medium-low heat.Add the butter and allow it to melt.For extra flavor, you can let the butter cook for another minute until it begins to smell nutty, but do not allow it to burn.
Add the Garlic
- Add the minced garlic to the melted butter.Cook for approximately 30–60 seconds, stirring frequently.The garlic should become fragrant without turning dark brown.
Add the Balsamic Vinegar
- Reduce the heat to low.Pour the balsamic vinegar into the skillet.Stir carefully and allow it to simmer gently for approximately 1–2 minutes.This slightly reduces the vinegar and helps concentrate its flavor.
Add Pasta Water
- Pour in the reserved pasta water.Stir continuously until the sauce becomes smooth and slightly glossy.
Season the Sauce
- Add the Italian seasoning and freshly ground black pepper.Taste carefully before adding additional salt because Parmesan cheese can be naturally salty.
Add the Ravioli
- Gently transfer the cooked ravioli into the skillet.Toss carefully so the delicate pasta does not break.Allow the ravioli to cook in the sauce for approximately 1–2 minutes
Add the Nuts
- Sprinkle toasted pine nuts or chopped walnuts over the ravioli.The nuts provide a delicious contrast to the soft pasta and creamy sauce.
Garnish
- Transfer the ravioli to serving plates.Top with fresh basil, additional Parmesan, freshly ground black pepper, and a small drizzle of balsamic glaze if desired.
Serve Immediately
- Serve the Balsamic Ravioli while warm.The sauce is at its best immediately after preparation when it is glossy and coats the ravioli beautifully.
Notes
- Ravioli: Cheese-filled ravioli provides a creamy contrast to the balsamic sauce.
- Balsamic vinegar: Use a good-quality balsamic vinegar for the best flavor.
- Sweetness: Honey is optional and can be omitted if your vinegar is already naturally sweet.
- Parmesan: Freshly grated Parmesan melts more smoothly than pre-grated cheese.
- Pasta water: Reserve some before draining because its starch helps create a silky sauce.
- Heat: Keep the sauce at low to medium-low heat to prevent the balsamic from becoming overly sharp.
- Nuts: Pine nuts and walnuts are optional but add excellent texture.
- Serving: Serve immediately for the best sauce consistency.