White Bean Ravioli With Balsamic Vinegar Brown Butter
Ravioli Vinegar Butter Beans
Last updated 6/12/2012 12:59:53 AM. Recipe ID 22882. Report a problem with this recipe.
Title: White bean ravioli with balsamic vinegar brown butter
Yield: 4 Servings
1 c Cooked white beans, plus 1
1/2 c Virgin olive oil
1/4 c Balsamic vinegar plus 1/4
1/2 c Freshly ground Parmesan plus
1 bn Italian parsley, finely
Chopped to yield 1/4 cup --
Set aside 2
Salt and pepper to taste
1 Recipe roasted beet pasta
(see separate recipe),
Rolled out on thinnest
Setting to 4 sheets
6 oz Sweet butter
In a food processor, blend one cup cooked white beans with virgin
olive oil, 1/4 cup balsamic vinegar, grated Parmesan cheese, egg and
parsley until smooth (about 1 minute). Remove to medium mixing bowl
and stir in remaining cup of beans. Season to taste with salt and
Lay out 1 sheet of pasta and cut into 8 pieces, 3 1/2-inches by 3
1/2-inches. Place 1 1/2 tablespoons filling in center of each square
and fold corner to corner to form triangle shaped pillow. Press edge
firmly around to seal. Continue with all remaining pasta. Should
yield 32 ravioli. These can be set aside on a baking tray in
refrigerator for 6 hours, separated by a kitchen towel.
Bring 6 quarts water to boil in a large spaghetti pot and add 2
tablespoons salt. Drop ravioli into water and return to boil. Lower
heat slightly and cook just below boiling for 3 minutes.
Meanwhile, place sweet butter in 10-inch to 12-inch sautJ pan and cook
until foam subsides and butter begins to brown. Turn off heat and add
remaining 1/4 cup balsamic vinegar (careful: it will spatter). Remove
ravioli from cooking liquid with spider and place in pan with butter
and vinegar. Toss over medium heat and sprinkle with remaining cheese
and parsley. Divide among 4 plates and serve immediately.
Yield:: 4 servings
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