Title: White bean ravioli with balsamic vinegar brown butter
 Categories: Molto
      Yield: 4 Servings
 
      1 c  Cooked white beans, plus 1
           Cup
    1/2 c  Virgin olive oil
      1    Egg
    1/4 c  Balsamic vinegar plus 1/4
           Cup
    1/2 c  Freshly ground Parmesan plus
      4    Tablespoons
      1 bn Italian parsley, finely
           Chopped to yield 1/4 cup --
           Set aside 2
           Tablespoons
           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
 
  FILLING:
  
  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
  pepper.
  
  ASSEMBLY:
  
  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.
  
  TO COOK:
  
  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