White Bean Ravioli with Balsamic Vinegar Brown Butter

Name: White Bean Ravioli with Balsamic Vinegar Brown Butter
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 59 milliliters balsamic vinegar plus 1/4 cup; 1 sheet recipe roasted beet pasta (see separate recipe), rolled out on thinnest setting to 4 sheets; 1 egg; 118 milliliters freshly ground Parmesan plus 4 tablespoons; 1 bunch Italian parsley, finely chopped to yield 1/4 cup -- set aside 2 tablespoons; 4 servings Salt and pepper to taste; 170 grams sweet butter; 118 milliliters virgin olive oil; 237 milliliters cooked white beans, plus 1 cup

You can never have too many hor d'oeuvre recipes, so give White Bean Ravioli with Balsamic Vinegar Brown Butter a try. This recipe makes 4 servings with 499 calories, 11g of protein, and 44g of fat each. This recipe covers 16% of your daily requirements of vitamins and minerals. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a gluten free diet. A mixture of balsamic vinegar plus, parmesan plus 4 tablespoons, virgin olive oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

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).

Ingredients you will need

Grated Parmesan Cheese

Balsamic Vinegar

Virgin Olive Oil

White Beans

Parsley

Egg

Equipment you will use

Food Processor

Remove to medium mixing bowl and stir in remaining cup of beans. Season to taste with salt and pepper.

Ingredients you will need

Salt And Pepper

Beans

Equipment you will use

Mixing Bowl

Lay out 1 sheet of pasta and cut into 8 pieces, 3 1/2-inches by 3 1/2-inches.

Ingredients you will need

Pasta

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.

Ingredients you will need

Ravioli

Pasta

Equipment you will use

Kitchen Towels

Baking Pan

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.

Ingredients you will need

Spaghetti

Ravioli

Water

Salt

Equipment you will use

Pot

Meanwhile, place sweet butter in 10-inch to 12-inch saute 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).

Ingredients you will need

Balsamic Vinegar

Butter

Equipment you will use

Frying Pan

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.

Ingredients you will need

Parsley

Ravioli

Vinegar

Butter

Cheese

Equipment you will use

Frying Pan

Equipment

Ingredients

Servings:

59milliliters

balsamic vinegar plus 1/4 cup 1sheet

recipe roasted beet pasta (see separate recipe), rolled out on thinnest setting to 4 sheets 1

egg 118milliliters

freshly ground Parmesan plus 4 tablespoons 1bunch

Italian parsley, finely chopped to yield 1/4 cup -- set aside 2 tablespoons 4servings

Salt and pepper to taste 170grams

sweet butter 118milliliters

virgin olive oil 237milliliters

cooked white beans, plus 1 cup

Recommended wine: Sparkling Wine, Sparkling Rose

Antipasti on the menu? Try pairing with Sparkling Wine and Sparkling rosé. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. You could try Ruinart Brut rosé ( half-bottle). Reviewers quite like it with a 5 out of 5 star rating and a price of about 56 dollars per bottle.

Ruinart Brut Rose ( half-bottle)

*There was a packaging change on this wine. The label pictured may not be the label received.*The wine is a brilliant orange-yellow rose petal colour with a very fine, profuse and sustained mousse. The nose is characterized by small red berries, mainly currant. On the palate the wine is vigorous and well balanced. A fine, fresh, fruity wine with well-integrated tannins and a hint of spice on the lengthy finish.Ruinart Rosé is produced from a blend of 55% Pinot Noir and 45% Chardonnay from the best of recent vintages. All of the fruit is from premiers crus vineyards. Grapes from the estate vineyards in Sillery and Brimont (ancestral home of the Ruinart family) are joined by carefully selected grapes from other premiers crus vineyards in the Côte de Blancs and the Montagne de Reims. The grapes for Ruinart are selected basket by basket at the source, and only the finest premiers crus are used.