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Cannellini Beans Ravioli Gratinated in Chilli Tomato Cream
Recipe

11 INGREDIENTS • 9 STEPS • 45MINS

Cannellini Beans Ravioli Gratinated in Chilli Tomato Cream

A variation on a tradition southern German dish. Classic ravioli with Cannellini beans in a tomato cream.
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Chef's Opinion
After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
https://chefsopinion.org/
A variation on a tradition southern German dish. Classic ravioli with Cannellini beans in a tomato cream.
45MINS
Total Time
$2.48
Cost Per Serving
Ingredients
Servings
2
us / metric
Onion
1
Large Onion, julienned
Garlic Paste
1 tsp
Garlic Paste
Tomato Paste
2 Tbsp
Tomato Paste
Heavy Cream
1 1/2 cups
Heavy Cream
Cannellini White Kidney Beans
1 2/3 cups
Cannellini White Kidney Beans, cooked
Ravioli
4
Ravioli, cooked
Extra-Virgin Olive Oil
2 Tbsp
Extra-Virgin Olive Oil
Kosher Salt
to taste
Sriracha
to taste
Parmigiano-Reggiano
to taste
Freshly Grated Parmigiano-Reggiano
Nutrition Per Serving
VIEW ALL
Calories
1449
Fat
120.6 g
Protein
16.4 g
Carbs
73.1 g
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Cannellini Beans Ravioli Gratinated in Chilli Tomato Cream
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author_avatar
Chef's Opinion
After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
https://chefsopinion.org/

Author's Notes

Serves 2–4 main course.
Cooking InstructionsHide images
step 1
Start by sautéing Onion (1) in Salted Butter (1/2 cup) until translucent.
step 1 Start by sautéing Onion (1) in Salted Butter (1/2 cup) until translucent.
step 2
Add Garlic Paste (1 tsp), sauté for 1 minute.
step 2 Add Garlic Paste (1 tsp), sauté for 1 minute.
step 3
Add Tomato Paste (2 Tbsp), sauté another minute.
step 3 Add Tomato Paste (2 Tbsp), sauté another minute.
step 4
Add Heavy Cream (1 1/2 cups), Kosher Salt (to taste) and Sriracha (to taste).
step 4 Add Heavy Cream (1 1/2 cups), Kosher Salt (to taste) and Sriracha (to taste).
step 5
Simmer until sauce has nape texture.
step 5 Simmer until sauce has nape texture.
step 6
Add the Cannellini White Kidney Beans (1 2/3 cups).
step 6 Add the Cannellini White Kidney Beans (1 2/3 cups).
step 7
Simmer another minute, check and adjust seasonings.
step 7 Simmer another minute, check and adjust seasonings.
step 8
Cut Ravioli (4) into thick slices. Spread the sliced ravioli slices atop the beans and top with Parmigiano-Reggiano (to taste).
step 8 Cut Ravioli (4) into thick slices. Spread the sliced ravioli slices atop the beans and top with Parmigiano-Reggiano (to taste).
step 9
Drizzle with Extra-Virgin Olive Oil (2 Tbsp), gratinate in an oven for 20 minutes until golden brown at 350 degrees F (180 degrees C).
step 9 Drizzle with Extra-Virgin Olive Oil (2 Tbsp), gratinate in an oven for 20 minutes until golden brown at 350 degrees F (180 degrees C).
Tags
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Beans & Legumes
Beef
Comfort Food
Shellfish-Free
Vegetarian
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