White Bean Ravioli with Balsamic Brown Butter
Elevate your pasta night with the irresistible sophistication of White Bean Ravioli with Balsamic Brown Butter. This homemade ravioli recipe pairs delicate, hand-rolled pasta with a creamy white bean filling enriched with Parmesan, garlic, and fresh parsley. The star of the dish is the luscious balsamic brown butter sauce, a nutty, tangy accompaniment that perfectly complements the savory ravioli. Crafted from scratch, this dish is a culinary masterpiece that balances rich flavors and wholesome ingredients. Perfect for dinner parties or gourmet comfort food at home, each bite offers a harmonious blend of textures and tastes. Ready in under 90 minutes, it's a delightful way to turn simple ingredients into an impressive, restaurant-worthy experience.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 3 large Eggs
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 1 cup Canned white beans (drained and rinsed)
- 1 cup Parmesan cheese (grated)
- 2 cloves Garlic (minced)
- 2 tablespoons Fresh parsley (chopped)
- 4 tablespoons Unsalted butter
- 2 tablespoons Balsamic vinegar
- 0.5 teaspoon Black pepper
- 2 tablespoons Water
- 0.25 cup Semolina flour (for dusting)
Instructions
In a large mixing bowl or on a clean countertop, combine the all-purpose flour and a pinch of the salt to create a well.
Crack 2 of the eggs into the well, and add the olive oil. Gradually mix the flour into the eggs using a fork until a dough starts to form.
Knead the dough for 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes at room temperature.
Prepare the white bean filling: In a food processor, combine the white beans, 0.75 cups of Parmesan cheese, minced garlic, parsley, a pinch of salt, and black pepper. Blend until smooth. Set aside.
Divide the rested dough into two portions. Roll each portion out onto a floured surface or use a pasta machine to create thin sheets about 1/16-inch thick.
On one sheet of the dough, place teaspoons of the white bean filling about 2 inches apart.
Lightly beat the remaining egg with 2 tablespoons of water to create an egg wash. Brush the egg wash around the filling mounds to help seal the ravioli.
Place the second sheet of dough on top and press down gently around the filling to seal each ravioli. Use a sharp knife, pastry cutter, or ravioli stamp to cut the filled pasta into individual ravioli. Dust with semolina flour to prevent sticking.
Bring a large pot of salted water to a boil. Cook the ravioli in small batches for 2-3 minutes, or until they float to the surface. Remove with a slotted spoon and drain well.
In a large skillet over medium heat, melt the unsalted butter. Allow the butter to bubble and brown slightly, about 3-4 minutes. Stir frequently and watch closely to avoid burning.
Stir in the balsamic vinegar and cook for an additional 1 minute. Remove from heat.
Toss the cooked ravioli gently in the balsamic brown butter sauce.
Serve immediately, garnished with the remaining Parmesan cheese and additional parsley if desired.
Nutrition Facts
Calories |
3091 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.9 g | 188% | |
| Saturated Fat | 78.2 g | 391% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 872 mg | 291% | |
| Sodium | 6474 mg | 281% | |
| Total Carbohydrate | 283.5 g | 103% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 7.3 g | ||
| Protein | 156.1 g | 312% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 2912 mg | 224% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 1729 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
