Mushroom Ravioli with Brown Butter Tomato Sauce

1/2 stick unsalted butter

Recipe and photo by Sara Newberry

1 (28-ounce) can whole tomatoes

1 tablespoon balsamic vinegar 

1 teaspoon kosher salt, or to taste 

1 (8.8-ounce) package mushroom ravioli

In a large skillet over medium heat, melt butter. Continue cooking until brown flecks appear on the bottom of the pan, about 5 minutes. Stir in tomatoes, vinegar and salt, breaking up tomatoes with a spatula. Simmer until thickened, about 15 minutes. 

Meanwhile, cook ravioli according to package directions. When sauce is thick, stir ravioli and 1/4 cup pasta water into sauce. Check for seasoning and serve.