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1
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).
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2
Remove to medium mixing bowl and stir in remaining cup of beans.
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3
Season to taste with salt and pepper.
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4
ASSEMBLY:
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5
Lay out 1 sheet of pasta and cut into 8 pieces, 3 1/2-inches by 3 1/2-inches.
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6
Place 1 1/2 tablespoons filling in center of each square and fold corner to corner to form triangle shaped pillow.
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7
Press edge firmly around to seal.
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8
Continue with all remaining pasta.
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9
Should yield 32 ravioli.
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10
These can be set aside on a baking tray in refrigerator for 6 hours, separated by a kitchen towel.
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11
TO COOK:
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12
Bring 6 quarts water to boil in a large spaghetti pot and add 2 tablespoons salt.
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13
Drop ravioli into water and return to boil.
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14
Lower heat slightly and cook just below boiling for 3 minutes.
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15
Meanwhile, place sweet butter in 10-inch to 12-inch saute pan and cook until foam subsides and butter begins to brown.
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16
Turn off heat and add remaining 1/4 cup balsamic vinegar (careful: it will spatter).
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17
Remove ravioli from cooking liquid with spider and place in pan with butter and vinegar.
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18
Toss over medium heat and sprinkle with remaining cheese and parsley.
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19
Divide among 4 plates and serve immediately.
