Butternut Squash Ravioli w/ Brown Butter & Dark Chocolate Balsamic

• 1 lb package of butternut squash ravioli
• 6 tbs unsalted butter
• 2 tbs Dark Chocolate Balsamic Vinegar
• 1/3 c toasted, chopped walnuts
• 1/4 c fresh grated Parmesan

Bring a large pot of salted water to a boil over high heat. Cook ravioli per package instructions & drain. In a medium saucepan, cook butter over med. heat, stirring. When foam subsides & butter begins to turn golden brown (about 3 min.), remove pan from heat & cool.  Stir in Dark Chocolate Balsamic & season with salt & pepper to taste. Pour sauce over ravioli, sprinkle with walnuts & Parmesan cheese.

Vine & Olive