Brown Butter Ravioli

• package of fresh ravioli
• 4 Tbs unsalted butter
• 1 Tbs aged balsamic vinegar
• fine grain sea salt
• grated zest of one lemon
• 2 - 3 big handfuls of torn arugula or other bitter/spicey greens
• plenty of grated fresh pecorino or parmesan cheese

Bring a large pot of water to a boil. Cook ravioli per package instructions, or until the pasta floats, in well-salted water. Then drain, reserving a small cup of the pasta water.

In the meantime, place the butter in a skillet or sacuepan over medium heat. Cook until the butter has browned and is very fragrant and nutty smelling. Remove from heat, and let it cool off for a minute or so.  Whisk in the vinegar, a couple pinches of salt, and most of the lemon zest.

Add the cooked pasta to the brown butter pan and toss gently. Add a tiny, tiny splash of the reserved pasta water and toss again.  Add the arugula, then turn out immediately into individual bowls or a serving platter topped with a bit of cheese and the remaining lemon zest.

Serves 2

Source: www.101cookbooks.com