**White Bean Ravioli with Balsamic Brown Butter: A Culinary Symphony of Flavors**
Indulge in a culinary masterpiece that combines delicate flavors and textures in perfect harmony: White Bean Ravioli with Balsamic Brown Butter. This tantalizing dish features homemade ravioli filled with creamy white beans, Parmesan cheese, and aromatic herbs, all enveloped in a tender pasta dough. Pan-fried to golden perfection, the ravioli are then bathed in a luscious balsamic brown butter sauce, creating a symphony of sweet, tangy, and nutty notes. Accompanied by a vibrant salad of arugula, shaved fennel, and toasted walnuts, this dish is a feast for the senses that will leave you craving more.
**Additional Delights:**
- **Butternut Squash and Spinach Stuffed Shells with Walnut Pesto:** Discover a symphony of flavors and textures with these delectable stuffed shells. Roasted butternut squash, sautéed spinach, and creamy ricotta cheese are encased in delicate pasta shells, bathed in a flavorful walnut pesto.
- **Ricotta and Spinach Stuffed Shells with Marinara:** Experience the classic combination of ricotta and spinach in this comforting pasta dish. Stuffed shells are smothered in a rich marinara sauce, Parmesan cheese, and fresh basil, creating a hearty and satisfying meal.
- **Swiss Chard and Ricotta Stuffed Shells with Brown Butter:** Embark on a culinary journey with these unique stuffed shells. Swiss chard and ricotta cheese filling is enveloped in tender pasta shells, then coated in a savory brown butter sauce. Topped with Parmesan cheese and a hint of lemon zest, this dish offers a delightful blend of flavors.
WHITE BEAN RAVIOLI WITH BROWN BUTTER AND CAPER SAUCE
Steps:
- For the ravioli:
- In a blender, puree together the beans, egg, vinaigrette, cheese, and Italian seasoning; set aside.
- Working in batches, so the wrappers don't dry out, lay out 6 to 8 wonton wrappers. Place 1/2 tablespoon of bean mixture in the center of each. Moisten 2 connecting edges of the wonton wrapper with your finger dipped in water.
- Fold wrapper in half to form a triangle. Press edges together to seal. Repeat with remaining wonton wrappers and filling.
- Meanwhile, bring a large pot of salted water to a low boil.
- For the sauce:
- Melt butter in a large skillet over medium-high heat. Cook until it begins to brown and have a nutty aroma. Turn off heat and stir in capers and Italian seasoning.
- Working in batches, cook ravioli in boiling salted water until just tender, about 3 minutes. Using slotted spoon, transfer ravioli to hot butter sauce. Add parsley to pan. Use a spoon to coat ravioli with sauce. Transfer to plates and add salt.
- Serve immediately garnished with grated Parmesan.
RAVIOLI WITH BALSAMIC BROWN BUTTER
Provided by Giada De Laurentiis
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the ravioli and cook 4 to 5 minutes, until tender but still firm to the bite, stirring occasionally. Drain ravioli onto a large serving platter.
- Meanwhile, in a medium saucepan cook the butter over medium heat, stirring occasionally. When the foam subsides, and the butter begins to turn a golden brown, about 3 minutes, turn off the heat. Let cool for about 1 minute. Stir in the balsamic vinegar, salt, and pepper.
- Transfer the ravioli to the pan saucepan with the balsamic brown butter. Sprinkle walnuts and Parmesan over the top. Serve immediately.
WHITE BEAN RAVIOLI WITH BALSAMIC BROWN BUTTER
Make and share this White Bean Ravioli With Balsamic Brown Butter recipe from Food.com.
Provided by Mom2Rose
Categories Asian
Time 21m
Yield 24 wonton, 6 serving(s)
Number Of Ingredients 8
Steps:
- In a blender, puree together the beans, egg, vinaigrette, cheese and Italian seasoning.
- Bring a large pot of salted water to a boil.
- Meanwhile, working in batches so wrappers don't dry out, lay out 6-8 wonton wrappers.
- Place 1/2 tablespoon of bean mixture in center of each.
- Moisten two edges of wonton with your finger dipped in water.
- Fold wrapper in half to form a triangle.
- Press edges together to seal.
- Repeat with remaining wonton wrappers and filling.
- Drop ravioli into water and cook for 3-4 minutes until they float to the surface of the water.
- For the sauce, melt butter in large skillet over medium high heat.
- Cook until it just begins to brown and give off a nutty aroma.
- Turn off heat and add vinaigrette.
- Use a slotted spoon to remove ravioli from water and add to butter sauce.
- Toss until all ravioli are coated.
Nutrition Facts : Calories 443.3, Fat 27, SaturatedFat 16.4, Cholesterol 106.5, Sodium 489.8, Carbohydrate 36.7, Fiber 5, Sugar 0.4, Protein 14.5
BALSAMIC RAVIOLI
Serve hot!
Provided by vijms2
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes Ravioli Recipes
Time 33m
Yield 5
Number Of Ingredients 5
Steps:
- Toast walnuts in a skillet over medium heat; cook and stir until browned and fragrant, 8 to 10 minutes. Remove from skillet.
- Fill a pot with lightly salted water and bring to a rolling boil; stir in ravioli and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 3 to 5 minutes. Drain.
- Warm butter in a skillet over medium heat until slightly brown, about 1 minute. Add balsamic vinegar; cook and stir until melted and combined, 1 to 2 minutes. Stir in ravioli; mix until combined. Top with walnuts and Parmesan cheese.
Nutrition Facts : Calories 473.5 calories, Carbohydrate 47.5 g, Cholesterol 71.1 mg, Fat 23.9 g, Fiber 4.8 g, Protein 19.3 g, SaturatedFat 9.4 g, Sodium 330.2 mg, Sugar 4.3 g
RAVIOLI WITH BALSAMIC BROWN BUTTER
Make and share this Ravioli With Balsamic Brown Butter recipe from Food.com.
Provided by Pineapple
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil over high heat.
- Add the ravioli and cook 4 to 5 minutes, until tender but still firm to the bite, stirring occasionally.
- Drain ravioli onto a large serving platter.
- Meanwhile, in a medium saucepan cook the butter over medium heat, stirring occasionally. When the foam subsides, and the butter begins to turn a golden brown, about 3 minutes, turn off the heat. Let cool for about 1 minute.
- Stir in the balsamic vinegar, salt, and pepper.
- Transfer the ravioli to the pan saucepan with the balsamic brown butter. Sprinkle walnuts and Parmesan over the top. Serve immediately.
Nutrition Facts : Calories 250.8, Fat 25.4, SaturatedFat 12.6, Cholesterol 51.3, Sodium 390.6, Carbohydrate 3.1, Fiber 0.7, Sugar 1.5, Protein 4.1
Tips:
- Use dried white beans instead of canned beans for a more flavorful and textured filling. - Soak the beans overnight or for at least 8 hours before cooking to soften them. - If you don't have time to soak the beans, you can use canned beans, but be sure to rinse and drain them well before using. - Use a food processor or blender to puree the beans until they are smooth and creamy. - Add herbs, spices, and seasonings to the bean mixture to taste. - Use a variety of cheeses in the filling for a more complex flavor. - Be careful not to overfill the ravioli wrappers, or they will burst open during cooking. - Cook the ravioli in simmering water until they float to the top, about 3-4 minutes. - Serve the ravioli with a simple sauce, such as melted butter, olive oil, or tomato sauce. - Garnish the ravioli with fresh herbs, grated cheese, or a drizzle of balsamic vinegar.Conclusion:
White bean ravioli is a delicious and versatile dish that can be served as an appetizer, main course, or side dish. It is a great way to use up leftover beans, and it is also a good source of protein and fiber. With a little planning and effort, you can make this dish at home and enjoy a delicious and satisfying meal.
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