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White Bean Ravioli with Balsamic Brown Butter
Mario Batali
Simple Italian Food
serves 6
The syrupy flavor of the balsamic brown butter makes it an easy sell to children and sweet tooths alike.
Ravioli
1 recipe Basic Pasta Dough
Filling
2 cups cooked white beans
1/2 cup extra virgin olive oil
1 egg
1/4 cup balsamic vinegar
1/2 cup freshly grated parmigiano-reggiano cheese
2 tablespoons finely chopped Italian parsley
salt and pepper
Sauce
3/4 cup (1 1/2 sticks) unsalted butter
1/4 cup balsamic vinegar
1/4 cup freshly grated parmigiano-reggiano cheese
2 tablespoons finely chopped Italian parsley
Make the filling. Set aside 1 cup of the cooked white beans. Combine the remaining filling ingredients in a food processer and blend until smooth, about 1 minute. Transfer the puree to a medium mixing bowl and stir in the reserved white beans. Season to taste.
Divide the pasta dough into 4 equal portions and roll each in a pasta machine on the thinnest setting. Lay out 1 sheet of pasta and cut into 8 pieces 3 1/2 inches square. Place 1 1/2 tablespoons of filling in the center of each square and fold in half diagonally to form a triangle. Press firmly around the edges to seal. Continue with the remaining pasta and filling; you should have 32 ravioli. These can be set aside on a baking tray, the layers separated by a dish towel, in the refrigerator for 6 hours.
Bring about 6 quarts of water to a boil and add about 2 tablespoons salt. Drop the ravioli into the water and cook just below boiling for 3 minutes.
Place the butter in a 10 to 12 inch saute pan and heat until the foam subsides and the butter begins to brown. Turn off the heat and add the balsamic vinegar (careful - it will wpatter).
Remove the ravioli from the cooking liquid with a slotted spoon or strainer and add to the ban with the butter and vinegar. Toss over medium heat and sprinkle with the grated cheese and parsley. Serve immediately.
Simple Italian Food
serves 6
The syrupy flavor of the balsamic brown butter makes it an easy sell to children and sweet tooths alike.
Ravioli
1 recipe Basic Pasta Dough
Filling
2 cups cooked white beans
1/2 cup extra virgin olive oil
1 egg
1/4 cup balsamic vinegar
1/2 cup freshly grated parmigiano-reggiano cheese
2 tablespoons finely chopped Italian parsley
salt and pepper
Sauce
3/4 cup (1 1/2 sticks) unsalted butter
1/4 cup balsamic vinegar
1/4 cup freshly grated parmigiano-reggiano cheese
2 tablespoons finely chopped Italian parsley
Make the filling. Set aside 1 cup of the cooked white beans. Combine the remaining filling ingredients in a food processer and blend until smooth, about 1 minute. Transfer the puree to a medium mixing bowl and stir in the reserved white beans. Season to taste.
Divide the pasta dough into 4 equal portions and roll each in a pasta machine on the thinnest setting. Lay out 1 sheet of pasta and cut into 8 pieces 3 1/2 inches square. Place 1 1/2 tablespoons of filling in the center of each square and fold in half diagonally to form a triangle. Press firmly around the edges to seal. Continue with the remaining pasta and filling; you should have 32 ravioli. These can be set aside on a baking tray, the layers separated by a dish towel, in the refrigerator for 6 hours.
Bring about 6 quarts of water to a boil and add about 2 tablespoons salt. Drop the ravioli into the water and cook just below boiling for 3 minutes.
Place the butter in a 10 to 12 inch saute pan and heat until the foam subsides and the butter begins to brown. Turn off the heat and add the balsamic vinegar (careful - it will wpatter).
Remove the ravioli from the cooking liquid with a slotted spoon or strainer and add to the ban with the butter and vinegar. Toss over medium heat and sprinkle with the grated cheese and parsley. Serve immediately.