Brown Butter Ravioli with Roasted Sweet Potatoes

BROWN BUTTER RAVIOLI WITH ROASTED SWEET POTATOES

1 package frozen cheese or mushroom ravioli
3 TBSP butter
2 sweet potatoes
Olive oil
Salt and Pepper
Grated Parmesan Cheese
Balsamic drizzle(recipe follows)
Toasted Walnuts, optional

Peel and dice the sweet potatoes. Drizzle with a little olive oil and sprinkle with salt and pepper. Roast in a 400 degree oven for about 20 to 25 minutes until cooked through.

Cook raviolis according to package directions. While they are cooking, melt the butter over medium low heat. Allow the butter to brown. The darker it gets the nuttier it will taste!

Add the ravioli and sweet potatoes to the butter and toss to coat. Sprinkle with a little grated Parmesan cheese and toasted walnuts. The Walnuts add a nice crunch. Top with a little balsamic drizzle!



Balsamic Drizzle

1 cup GOOD Balsamic Vinegar
2 TBSP brown sugar

Combine the vinegar and sugar in a small pot over medium-high heat and bring up to a bubble. Reduce the heat to medium and cook until reduced by about half and are thick and syrupy, about 10 minutes. Keeps well in the refrigerator.