White Bean Ravioloi Recipe

Name: White Bean Ravioloi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: White Beans; 1 T. duck fat; 1/4 c. onion, peeled and diced; 1 oz. pancetta, sliced; 1/3 stalk of celery, washed; 1 garlic clove, chopped; 1 t. rosemary, fresh; 2 sprigs thyme; 1/2 bay leaf; 1/2 c. white beans; (cannellini is recommended); 2-1/2 c. chicken stock; Kosher salt, as needed; Freshly cracked black pepper, as needed; White Bean Ravioli Filling; 1 lb. White Beans, from above; 1 oz. duck fat (from confit); Salt and pepper, to taste; 1 oz. cream; 2 T. fresh chives, chopped; 1 T. fresh parsley, chopped; 1 oz. pecorino cheese, grated; Basic Pasta Dough; 10 oz. flour, all purpose; 4 oz. egg yolks, hold back 3/4 oz.; 1 t. kosher salt; Semolina flour, for dusting; Ravioli; Basic Pasta Dough; White Bean Ravioli Filling

Servings: persons

White Beans
1 T. duck fat
1/4 c. onion, peeled and diced
1 oz. pancetta, sliced
1/3 stalk of celery, washed
1 garlic clove, chopped
1 t. rosemary, fresh
2 sprigs thyme
1/2 bay leaf
1/2 c. white beans
(cannellini is recommended)
2-1/2 c. chicken stock
Kosher salt, as needed
Freshly cracked black pepper, as needed
White Bean Ravioli Filling
1 lb. White Beans, from above
1 oz. duck fat (from confit)
Salt and pepper, to taste
1 oz. cream
2 T. fresh chives, chopped
1 T. fresh parsley, chopped
1 oz. pecorino cheese, grated
Basic Pasta Dough
10 oz. flour, all purpose
4 oz. egg yolks, hold back 3/4 oz.
1 t. kosher salt
Semolina flour, for dusting
Ravioli
Basic Pasta Dough
White Bean Ravioli Filling
Semolina flour, for dusting
Egg wash

1
Beans
2
(1) In a heavy-bottomed pot, add duck fat, onion and pancetta; cook over medium heat until onion is translucent. (2) Add celery, garlic, rosemary, thyme and bay leaf; cook for approximately 1 minute. (3) Add beans and stock and season with salt and pepper. (4) Bring to a boil, then reduce to a simmer and cook until the beans are very tender but not falling apart. (5) Remove the pancetta, celery, thyme and bay leaf from the mixture. Drain and cool
3
Ravioli filling
4
(1) Place cooked beans in Robot Coupe (food processor) with duck fat and puree beans, scraping down the sides. Add a little stock if necessary (image 1). (2) Season with salt and pepper and slowly jog in the cream. (3) Put the puree through a tamis or food mill to remove the skins (image 2). (4) Fold in fresh herbs and pecorino cheese.
5
Basic Pasta Dough
6
(1) In a food processor fitted with a steel blade, combine the flour, egg yolks and salt. (2) Process until the dough begins to hold together, then stop the machine and pinch the dough to test it. If it's too dry, add up to 1 more ounce of yolk and process until it forms a moist ball. (3) Turn out on a lightly floured, smooth work surface and knead by hand until a smooth ball is formed. (4) Loosely wrap in plastic wrap and let rest 1 hour.
7
Ravioli
8
(1) Cut the dough into 2 equal pieces. Place pieces through the rollers of a pasta machine, starting with the widest opening and working to the desired thickness of the dough, moving the settings gradually downward. Run pasta through the final setting twice. (2) Place 1 strip of pasta on a work surface dusted with semolina. Brush with egg, then pipe white bean filling on sheet (about 1/2 oz. per ravioli). Cover with the other pasta sheet and cut out ravioli with a round cutter (#60 cutter is recommended; image 3). (3) Pinch around edges of each ravioli and place on a layer of parchment paper dusted with semolina.

722

kcal

Calories

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 32 ingredients. The key ingredients include: White Beans, 1 T. duck fat, 1/4 c. onion, peeled and diced, 1 oz. pancetta, sliced, and more.

Yes, White Bean Ravioloi falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

White Bean Ravioloi

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions