White Bean Ravioli With Brown Butter And Caper SauceFrom jencathen 8 years ago
- For the ravioli: shopping list
- 1 (15-ounce) can cannellini beans shopping list
- 1 egg shopping list
- 3 tablespoons balsamic vinaigrette shopping list
- 1/2 cup freshly grated Parmesan shopping list
- 1 teaspoons italian seasoning (recommended: McCormick) shopping list
- 24 wonton wrappers (recommended: Dynasty) shopping list
- For the sauce: shopping list
- 1/2 cup unsalted butter (1 stick) shopping list
- 2 tablespoons capers shopping list
- 1 teaspoon italian seasoning (recommended: McCormick) shopping list
- 1 tablespoon freshly minced parsley leaves shopping list
- salt shopping list
- Freshly grated Parmesan, for serving shopping list
How to make it
- 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
- Note: Make sure your water is gently boiling not a rolling boil or the agitation will cause your ravioli to fall apart.
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