Ravioli with Balsamic Brown Butter

18-20 ounces store bought ravioli
6 T. unsalted butter
2 T. balsamic vinegar
1/2 t. salt
1/4 t. pepper
1/3 c. toasted pinenuts or chopped toasted almonds
1/4 c. grated parmesan (I used mizithra and it was to die for)

Prepare ravioli according to directions. Drain and put ravioli on a large serving platter.

Meanwhile, back at the ranch, I mean, over medium heat, cook butter, stirring occasionally. When the foam subsides and the butter begins to turn a golden brown, about 3 minutes, turn off the heat. Let cool for 1 minute. Stir in the vinegar, salt and pepper. Pour over ravioli and stir gently to combine. Sprinkle with nuts and cheese. Serve immediately.