Recipe: Ravioli with Balsamic & Brown Butter

Ravioli with balsamic vinegar and brown butter is my go-to when I’m really busy but want something delicious (and slightly indulgent) for dinner.

It doesn’t get much simpler than three ingredients, but that means they have to be the very best; there’s nowhere for second-rate produce to hide. I use Pastabilities four-cheese ravioli, toss with great butter and drizzle over the best Aceto Balsamico Tradizionale di Modena I can afford, and dinner is served!

Robertos Balsamic and Brown sugar RavioliAged in small wooden barrels for at least 12 years, the traditionally produced balsamic vinegar of Modena is expensive, but a little of this intensely flavoured, sweet-sour syrup goes a long way. You’ll know it’s the real deal by the bottle size (100ml) and shape (see the photo). No other bottle can legally be used

Serves 2, so adjust for a larger crowd.


450g cheese ravioli

100g butter

Traditional balsamic vinegar for drizzling


  • Bring a large saucepan of well-salted water to the boil (10g salt/litre water).
  • Meanwhile, melt butter in a large, high-sided frying pan. Continue heating it for a few minutes more until it turns caramel in colour, swirling it around so it colours evenly. Remove from heat and set aside.
  • Cook ravioli for 3–4 minutes until they float to the top of the water.
  • Return the frying pan to the heat, drain the ravioli and add to the frying pan.
  • Swirl to coat well in the brown butter.
  • Transfer to a platter, drizzle with balsamic vinegar and serve.

Sourced from Be Inspired Food Wine Travel with Roberta