Ravioli with Herb-Tomato Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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A purée of beans and escarole forms the basis for a lively filling for the ravioli. Ingredients:
4 cups torn escarole |
1/4 cup (1 ounce) finely grated fresh parmesan cheese |
1 1/2 teaspoons minced fresh rosemary |
1/8 teaspoon salt |
1/8 teaspoon pepper |
1 garlic clove, chopped |
1 (15-ounce) can cannellini beans or other white beans, drained |
40 won ton wrappers |
herb-tomato sauce |
rosemary sprigs (optional) |
Directions:
1. Place first 7 ingredients in a food processor; process until smooth, scraping sides of processor bowl occasionally.
2. Working with 1 won ton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying out), spoon about 1 tablespoon bean mixture into center of wrapper. Moisten edges of wrapper with water; place another wrapper over filling. Pinch 4 edges together to seal. Repeat with remaining won ton wrappers and bean mixture. Place ravioli on a baking sheet; let stand 30 minutes. Cook ravioli in boiling water 2 minutes or until tender; drain well. Spoon Herb-Tomato Sauce over ravioli. Garnish with rosemary sprigs, if desired.
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