Ravioli with Balsamic Brown Butter Sauce

Heat a skillet over medium heat, then toast the walnuts by gently tossing them back and forth until they turn a rich brown color and fill the air with a delicious aroma, approximately 8 to 10 minutes.

Transfer the toasted walnuts to a separate surface.

Fill a large pot with salted water and place it on the stovetop, turning the heat to its highest setting until the water reaches a rolling boil; carefully add the ravioli and return the pot to the stovetop, maintaining a boil. Cook the ravioli uncovered, occasionally stirring them gently with a spoon until they rise to the surface and the filling is hot, usually taking around 3 to 5 minutes.

Drain the cooked ravioli.

Melt butter in a skillet over medium heat until it turns a light golden brown color, roughly 1 minute. Add balsamic vinegar to the skillet and cook by stirring constantly until it has melted and combined with the butter, approximately 1 to 2 minutes.

Gently stir in the cooked ravioli and mix until they are well combined. Top with toasted walnuts and sprinkle with Parmesan cheese.