| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
Sami |
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Cooked white beans, plus 1 cup |
| 1/2 |
c |
Virgin olive oil |
| 1 |
|
Egg |
| 1/4 |
c |
Balsamic vinegar, plus 1/4 cup |
| 1/2 |
c |
Freshly ground Parmesan, plus 4 T |
| 1 |
bn |
Italian parsley, finely chopped, set aside 2 tablespoons |
|
|
Salt and pepper to taste |
| 1 |
|
Recipe roasted beet pasta, rolled out on thinnest setting, to 4 sheets |
| 6 |
oz |
Sweet butter |
INSTRUCTIONS
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.
Yield:: 4 servings
Recipe by: Molto Mario
Posted to MC-Recipe Digest V1 #493 by Sue <suechef@sover.net> on Mar 02,
1997.
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