White Bean Ravioli with Brown Butter and Caper Sauce (Sandra Lee) |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Ingredients:
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) |
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:
1. For the ravioli:
2. In a blender, puree together the beans, egg, vinaigrette, cheese, and Italian seasoning; set aside.
3. 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.
4. Fold wrapper in half to form a triangle. Press edges together to seal. Repeat with remaining wonton wrappers and filling.
5. Meanwhile, bring a large pot of salted water to a low boil.
6. For the sauce:
7. 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.
8. 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.
9. Serve immediately garnished with grated Parmesan.
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