Recipe

White Bean Ravioli With Brown Butter And Caper Sauce Recipe

	Jencathen / All my dishes 1 year, 6 months ago I can't remember where I got this recipe from, but I had it copied and pasted in Word and I've made is several times and everyone enjoyed it. Prep:5m Cook:10m Servings:4	Jencathen
	white beans butter balsamic ravioli parmesan vegetarian pasta

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Ingredients

For the ravioli:

1 (15-ounce) can cannellini beans

1 egg

3 tablespoons balsamic vinaigrette

1/2 cup freshly grated Parmesan

1 teaspoons Italian seasoning (recommended: McCormick)

24 wonton wrappers (recommended: Dynasty)

For the sauce:

1/2 cup unsalted butter (1 stick)

2 tablespoons capers

1 teaspoon Italian seasoning (recommended: McCormick)

1 tablespoon freshly minced parsley leaves

Salt

Freshly grated Parmesan, for serving

Directions

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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