This elegant yet comforting dish features delicate ravioli filled with a smooth, savory white bean puree. The filling combines creamy cannellini beans with fresh herbs and parmesan, creating a rich texture that rivals traditional ricotta. The pasta is simply boiled until tender and then tossed in a luxurious sauce of brown butter, which offers a deep, nutty aroma, balanced by the sharp, sweet acidity of aged balsamic vinegar. It is a perfect weeknight dinner that feels special enough for guests. The combination of earthy beans and rich butter creates a harmonious flavor profile, while the fresh parsley adds a bright, herbaceous finish. Serve immediately for the best texture and flavor experience.
White Bean Ravioli With Balsamic Vinegar Brown Butter
Description
This elegant yet comforting dish features delicate ravioli filled with a smooth, savory white bean puree. The filling combines creamy cannellini beans with fresh herbs and parmesan, creating a rich texture that rivals traditional ricotta. The pasta is simply boiled until tender and then tossed in a luxurious sauce of brown butter, which offers a deep, nutty aroma, balanced by the sharp, sweet acidity of aged balsamic vinegar. It is a perfect weeknight dinner that feels special enough for guests. The combination of earthy beans and rich butter creates a harmonious flavor profile, while the fresh parsley adds a bright, herbaceous finish. Serve immediately for the best texture and flavor experience.Ingredients
Directions
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Blend the cooked white beans with olive oil, egg, parmesan, and finely chopped parsley until a smooth, creamy filling forms.
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Roll out pasta dough to a thin sheet and spread spoonfuls of the bean mixture evenly across the surface.
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Cover with a second sheet of pasta dough, press firmly around the filling to seal, and cut into individual ravioli squares.
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Bring a large pot of salted water to a boil and cook the ravioli until they float to the surface, about 3-4 minutes.
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Meanwhile, melt butter in a skillet over medium heat until it foams and turns nutty brown.
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Transfer the cooked ravioli directly from the water to the skillet with the brown butter.
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Drizzle with balsamic vinegar and toss gently to coat the pasta evenly in the sauce.
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Plate immediately and garnish with additional fresh parsley and cracked black pepper.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 312.0kcal
- % Daily Value *
- Total Fat 0.7g2%
- Saturated Fat 0.2g1%
- Cholesterol 0.0mg0%
- Sodium 2.4mg1%
- Total Carbohydrate 67.2g23%
- Dietary Fiber 1.0g4%
- Sugars 0.0g
- Protein 6.5g13%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a vegan version, omit the egg and parmesan from the filling, or use nutritional yeast and a flax egg binder.
Be careful when browning the butter; it can burn quickly. Remove from heat as soon as it smells nutty and turns amber.
If making ahead, freeze uncooked ravioli on a baking sheet before transferring to a bag. Cook from frozen, adding an extra minute to the cooking time.
Ensure the pasta edges are well-sealed to prevent the filling from leaking during cooking.
