• 1 lb. pkg. butternut squash ravioli
• 6 Tbs. unsalted butter
• 2 Tbs. Dark Chocolate Balsamic Vinegar
• 1/4 c. freshly grated Parmesan cheese
• 1/2 tsp. salt
• 1/4 tsp. fresh ground pepper
• 1/2 c. toasted, chopped walnuts
Preparation: Bring large pot of salted water to a boil over high heat. Cook ravioli per package instructions (usually 4-5 minutes) until tender and firm to the bite. Stir occasionally to keep from sticking. Gently drain ravioli and arrange on large serving platter. Meanwhile, in medium saucepan, cook the butter over medium heat, stirring occasionally to keep from burning. When the foam subsides and the butter begins to turn a golden brown (about 3 minutes) remove pan from heat and cool for approximately 1 minute. Stir in the balsamic vinegar and season with salt and pepper to taste. Pour sauce over ravioli, sprinkle with walnuts and Parmesan cheese, and serve immediately.
**An original Carter & Cavero recipe adaptation from The Olive Tap.