White Bean Ravioli With Balsamic Vinegar Brown Butter

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.

Cooking Method: Boiling, Roasting

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 312.0

Dietary: Vegetarian

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

1 cup Cooked white beans, plus 1

Directions

1
Blend the cooked white beans with olive oil, egg, parmesan, and finely chopped parsley until a smooth, creamy filling forms.
2
Roll out pasta dough to a thin sheet and spread spoonfuls of the bean mixture evenly across the surface.
3
Cover with a second sheet of pasta dough, press firmly around the filling to seal, and cut into individual ravioli squares.
4
Bring a large pot of salted water to a boil and cook the ravioli until they float to the surface, about 3-4 minutes.
5
Meanwhile, melt butter in a skillet over medium heat until it foams and turns nutty brown.
6
Transfer the cooked ravioli directly from the water to the skillet with the brown butter.
7
Drizzle with balsamic vinegar and toss gently to coat the pasta evenly in the sauce.
8
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.

Keywords: white bean, ravioli, brown butter, balsamic vinegar, pasta, italian, dinner, vegetarian, creamy, comfort food, homemade pasta, parmesan, parsley, olive oil, savory, nutty

Read it online: https://www.chefs-mate.com/recipe/white-bean-ravioli-with-balsamic-vinegar-brown-butter/

Chefs Mate

White Bean Ravioli With Balsamic Vinegar Brown Butter

Nutrition Facts