Brown Butter Ravioli with Toasted Walnuts

One of the most popular side dishes in my house is my Brown Butter Ravioli with Toasted Walnuts. If my sons go a month or so without me making it, they starting reminding me how long it has been since we had it last. Brown Butter is fabulous all in itself, but add it to cooked ravioli and toasted walnuts, then you have an amazing dish that looks fancy, tastes incredibly delicious, and is very quick and quite easy to make.

I learned about the beauty of brown butter when I lived in Florida. There was this fantastic fish market/restaurant about a mile from my house that served a brown butter sauce as an option with their daily fresh catch specials. I was intrigued as I had never heard of or tried brown butter before. Oh my gosh! Why had this been kept from me all my life? Browning the butter adds a rich nutty flavor. It is simply amazing. I sometimes use brown butter when I make chocolate chip cookies and one of friends uses brown butter when she makes rice crispy treats. I told her that the rice crispy treats she makes are so darn good I think I have a slight girl crush on her now. J

Brown butter is very simple. All it entails is melting butter (real butter, not that nasty margarine stuff that was invented to fatten up turkeys……) in a sauté pan until the butter starts to turn a light amber color. You do have to be careful not to burn it, but that is all there really is to it. I encourage you to try your hand at brown butter. It is easy and the flavor takes your dishes to a whole new level. Also consider this, you tell your friends and family that you are serving them something with brown butter sauce they are going to think you have really stepped up your game as in the kitchen and think you are just rocking it as a home chef.


  • 18 – 20 oz store bought ravioli (whatever flavor you like)
  • 5T butter (NOT margarine)
  • 1T Calvino’s Premium Extra Virgin Organic Robusto Olive Oil
  • 2 T Senso Balsamic Vinegar of Modena IGP Egocalo XV
  • ½ t sea salt
  • ½ t cracked black pepper
  • 1 t granulated garlic powder (NOT garlic salt)
  • 1 T parsley
  • ½ c toasted, chopped walnuts
  • ¼ c grated Parmesan cheese


  1. In a large pot boil salted water over a high heat (Note: there should be enough salt so your water tastes like the ocean – don’t use your good sea salt for this – any old regular table salt is perfectly suited for this).
  2. When water reaches a rapid boil, add ravioli and cook about 4 – 5 minutes (ravioli should be tender but still have a slightly firm bite) – stir occasionally to help all of the ravioli get cooked.
  3. Drain ravioli and set aside.
  4. While ravioli is cooking, in a medium sauté pan cook butter over a medium heat, swirling occasionally.  Butter will foam, once the foam subsides and butter turns a golden brown (about 3 – 4 minutes usually).
  5. add olive oil, swirl, and remove from heat.
  6. Let cool for about 1 minute.
  7. Stir in sea salt, pepper, garlic, and balsamic vinegar.
  8. Add ravioli to the sauté pan. Combine well with the brown butter sauce.
  9. Sprinkle with Parmesan, walnuts, and parsley.  Serve immediately.

Flavors of Lonato Products Used:

Senso Balsamic Vinegar of Modena IGP Egocalo Olivia XV

Senso Balsamic Vinegar of Modena IGP
Egocalo Olivia XV

Premium Extra Virgin Organic Robusto Olive Oil

Premium Extra Virgin Organic Robusto Olive Oil

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