Bring your water for the pasta to a boil. As the water begins to lightly bubble and show signs of being ready, turn on your fry pan or sauce pan (make sure whatever pan you use is deep enough to hold the pasta as well!) to medium-hot.
Once the pan is hot add the butter. Move it around a bit to get it pretty melted and distributed around the pan. Be careful throughout this process, there will be splattering!
Add the mushrooms stirring once, and letting sit for 3 minutes.
The water should be ready by now. Add the pasta and cook for package instruction’s time (around 3-5 minutes for ravioli)
Stir the mushrooms and let sit for another 3 minutes. Turn down heat a slight bit if they look like they are really cooking.
There should be way more butter in the pan if you are just making browned butter sauce, but because I added the mushrooms they absorbed a lot, and well I only used 2 Tbs.
Add the Balsamic and stir. Be careful, more splattering will occur.
It should really start to bubble and brown. This is good, don’t worry about the color!
Once things in the pan start to slow down and thicken up, add the pasta, using a slotted spoon, straight from the pasta water.
Lightly toss or flip the ravioli to coat, and let cook for about a minute.
Portion out to each plate, or transfer from the pan to a serving dish.