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.

Nutriscore Rating: 54/100

Prep Time:60 mins

Cook Time:20 mins

Total Time:80 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

On one sheet of the dough, place teaspoons of the white bean filling about 2 inches apart.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

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.

Step 11

Stir in the balsamic vinegar and cook for an additional 1 minute. Remove from heat.

Step 12

Toss the cooked ravioli gently in the balsamic brown butter sauce.

Step 13

Serve immediately, garnished with the remaining Parmesan cheese and additional parsley if desired.

Nutrition Facts

Serving size	(1079.3g)

Amount per serving	% Daily Value*
Calories	3090.7

Total Fat 146.9g	0%
Saturated Fat 78.2g	0%
Polyunsaturated Fat 1.3g
Cholesterol 872.5mg	0%
Sodium 6474.2mg	0%
Total Carbohydrate 283.5g	0%
Dietary Fiber 20.5g	0%
Total Sugars 7.3g
Protein 156.1g	0%

Vitamin D 123IU	0%
Calcium 2911.8mg	0%
Iron 20.5mg	0%
Potassium 1729.1mg	0%

*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.

Source of Calories

Fat: 42.9%

Protein: 20.3%

Carbs: 36.8%