butternut squash ravioli with fig brown butter sauce
2 shallots
1/4 cup butter
1/3 cup fig balsamic vinegar
14 ounces fresh butternut squash ravioli
31/2 ounces Parmesan cheese
1. In a large pot, bring 8 cups of water to a boil.
2. Meanwhile, peel shallots; slice into thin rings. In a small saucepan, melt the butter over medium heat; add shallots. Cook until tender, about 3-4 minutes. Add the vinegar, stirring well to incorporate. Continue to stir, gently, until sauce is slightly reduced and thickened, about 4-5 minutes.
3. Add Ravioli to boiling water, cook for 4-5 minutes until done.