White Bean Ravioli with Brown Butter and Caper Sauce

Total Time:
50 min
30 min
20 min

6 servings

  • 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
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.

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