Main
Recipes
White Bean Ravioli with Balsamic Vinegar Brown Butter (Mario Batali) Recipe

White Bean Ravioli with Balsamic Vinegar Brown Butter (Mario Batali) Recipe

Posted by

Rate It!

White Bean Ravioli with Balsamic Vinegar Brown Butter (Mario Batali)

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

1 cup cooked white beans , plus 1 cup
1/2 cup virgin olive oil
1 egg
1/4 cup balsamic vinegar plus 1/4 cup
1/2 cup freshly ground parmesan plus 4 tbsp
1 bunch italian parsley, finely chopped to yield 1/4 cup -- set aside 2 tbsp
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

Directions:

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 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). 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.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	465.04 Kcal (1947 kJ)
Calories from fat	319.59 Kcal
		% Daily Value*
Total Fat	35.51g	55%
Cholesterol	53.56mg	18%
Sodium	514.79mg	21%
Potassium	345.38mg	7%
Total Carbs	23.51g	8%
Sugars	10.23g	41%
Dietary Fiber	3.12g	12%
Protein	13.03g	26%
Vitamin C	0.8mg	1%
Iron	2.4mg	13%
Calcium	297.1mg	30%

Amount Per 100 g
Calories	285.96 Kcal (1197 kJ)
Calories from fat	196.52 Kcal
		% Daily Value*
Total Fat	21.84g	55%
Cholesterol	32.93mg	18%
Sodium	316.55mg	21%
Potassium	212.38mg	7%
Total Carbs	14.46g	8%
Sugars	6.29g	41%
Dietary Fiber	1.92g	12%
Protein	8.01g	26%
Vitamin C	0.5mg	1%
Iron	1.5mg	13%
Calcium	182.7mg	30%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Lasagna

Ground beef, Garlic cloves (chopped ), Basil, Oregano and 11 more..
Supreme Lasagna

Ground beef, Mild italian sausage, Chopped onion and 15 more..
Rigatoni d (Maggiano's)

Ee 2 tbsp extra virgin olive oil, Button mushrooms and 15 more..
Pasta Fazool

Extra virgin olive oil, Onion, finely chopped and 24 more..
Italian Meatloaf

Extra virgin olive oil, Red pepper, seeded, small diced and 13 more..
Italian Style Meatloaf

Extra virgin olive oil, Red pepper, seeded, small diced and 16 more..
Creamy Pesto Salad Dressing

Extra virgin olive oil, Reduced-fat mayonnaise and 5 more..
Frittata With Mozzarella (Frittata Di Mozzarella)

Eggs, Mozzarella cheese , cut into cubes, Milk and 3 more..
Linguine Alla Vongole

Extra virgin olive oil, Unsalted butter and 5 more..
Mushroom Bruschetta

Extra virgin olive oil and 6 more..