12-16 ounces, fresh ravioli, any flavor filling
3 tablespoons butter, cut into small pieces
2 tablespoons balsamic vinegar
2 handfuls grated parmesan cheese
salt and pepper
1/4 cup chopped fresh flat-leaf parsley

Bring a large pot of water to a boil. Salt water and drop in ravioli. Cook 8 minutes till raviolis expand, float to top of water and are al dente. Drain, rinse with cold water to stop cooking process and set aside. Heat skillet over medium0low to medium heat. Add butter to the pan. When butter has browned, add cooked ravioli to the pan and turn in butter to heat through. Add balsamic vinegar and cook a minute or 2 longer to reduce the vinegar and glaze the ravioli. The vinegar will become thick and syrup like. Add cheese, parsley, salt and pepper and remove from heat.