White Bean Ravioli with Brown Butter and Caper Sauce
Show: Semi-Homemade Cooking
Episode: Restaurant Remakes - Bobby & Mario
Rate This RecipeRead users' reviews (34)
- Recipe categories: Beans and Legumes, Cheese,
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Average Rating:
Total Reviews: 34
Showing 11-20 of 34
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By onareynolds_115...
Couer d Alene, ID
on April 09, 2009
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I enjoyed making it I added a teaspoon of pesto just to give it some more flavor we will make it again
By thornton.meganm...
Belvidere, NJ
on March 14, 2009
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These came out mushy and tasting like balsamic and parmesan. I didn't even bother to boil the rest after trying just one.
By kimandkurtis_11...
Newton, NJ
on January 29, 2009
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I have to say that I had great hopes for this recipe. Yes.....I read all of the negative reviews, but wanted to make my own decision, so I decided to give it a try. I thought the filling was overpowerd by the vinaigrette, and would probably reduce the amount in the recipe by at least one tablespoon. Even then, it wasn't anything to "write home" about. I disliked the consistency and color of the won tons. The sauce, however, I thought was very tasty. I only used about 1/4 cup of butter, with the amount of herbs and capers dictated in the recipe. I used the sauce very sparingly, and I though the capers gave it the zip that it needed. Without them, the whole experience would have been a bust. Try Sandra's Pork Scaloppini recipe instead. It's Awesome!
By cmv_9059628
Douglassville, PA
on November 29, 2008
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This is a delicious dish! My family has asked for it again and again! The filling is easy enough to make and yummy, too! Filling the ravioli is not hard, but does require some time and patience! We think it's well worth it! And, the capers add just the right amount of zing! This is sure to please!
By supersega1
Islip, NY
on November 19, 2008
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I couldn't find wontons in the grocery store so I substituted Filo Dough. I cut it into squares and used only a few layers, baking at 350 degrees. I drizzled the butter sauce (I also added a little bit of truffle oil to the mix over top of the ravioli's. They were delicious, light and flaky, not greasy at all. We really enjoyed this.
By jalschmidt_9993659
Chesapeake, VA
on March 13, 2008
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Loved this recipe, and it was easy to make. I substituted olive oil for butter to make it healthier, and it was still great.
By hmjeremy_5765027
holladay, UT
on February 26, 2008
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Wow! I was surprised after reading some of the reviews, but this recipe was great! Boil the ravioli for 3 minutes just under the boiling point and they won't fall apart. I also drizzled the butter/caper sauce over and served the rest on the side to avoid it being to greasy. Everyone I made this for couldn't believe how great it was! Thank you Sandra Lee!
By sophi_rastegar_...
Reseda, CA
on February 07, 2008
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It turned out so so good and planning to make it again....
By Starsong
Sevierville, TN
on January 17, 2008
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But for the amount of trouble involved, I don't think I will make it again.
By cupcake55_7378531
Charlotte, NC
on January 16, 2008
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Mmm Mmm Yummy to my Tummy....
I thought this recipe was going to be a little more work, I was wrong it was easy and tasteful is a keeper in my book thanks Molto Mario and Sandra for this uncomplicated recipe.