It's not often you find a recipe that is so incredibly simple you almost overlook it, thinking, nah, nothing that easy is ever very good. But in this situation, I was lured in by the title alone. Balsamic? Yes please. Brown butter? Oh hell yes. Simple. Inexpensive. And oh so delicious. Especially when it is made with fresh, locally made tortellini. We're a couple of lucky suckers, as a mere two blocks from our home sits Lazzaroli Pasta. Two blocks. Ok, maybe two and a half. But still. The fact that we've lived here over a year and a half and had not been inside, well, for that I am truly sorry. This place is truly awesome. Like pasta heaven. Owner Tom Lazzaro even has "Ravioli" on his license plate, for gosh sakes! That alone should tell you something. We tried out the goat cheese and pear ravioli a few weeks back (I mean, goat cheese and pear? I think they've been reading my mind... or just this blog. Seriously delicious). This week decided to try out the homemade cheese tortellini.

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