Photo: White Bean Ravioli with Brown Butter and Caper Sauce Recipe
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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 34 reviews
By Tighguer
Los Angeles
on February 23, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
GOOD recipe as is...
BUT, it was GREAT with a few changes!!! Just in case you're interested, my changes included:
8oz. Mushrooms -diced
1/2 Onion -diced
2 Large Garlic Cloves -minced
Saute in Olive Oil (w/S&P,dried Thyme, Rosemary to taste until onion is trans.
*Blend Mushroom Mixture,1 can of (rinsed White Beans,approx 2/3cup Asiago (or Parm,or Romano,etc and a couple tsp of White Balsamic until smooth but still has Some texture
*Fill/Fold Wonton Wrappers w/mixture as described
*Heat large saute pan w/2 tblsp Evoo on Med-High
*Add "Ravioli" and cook until golden/crisp (turning once
*Once Golden Brown, add approx 1/4 cup of water and quickly cover w/lid
~Ready when water is evaporated
** SAUCE ALTERATIONS **
Add Capers & Italian Seasoning to Brown Butter just before butter is done (the idea is to open/crisp the caper buds!!!
Pour over ravioli and ENJOY!
SOOOooOoo YUMMY!
By everydaygoddess
Marshfield, WI
on February 08, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
The flavor of this recipe is fabulous!! It is time consuming to make all of the ravioli...some of mine leaked while I was boiling them. My husband used to request this all of the time until I made him help me fold the ravioli...now it is a special occasion dinner.
By Dana Fass
on January 11, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I totally loved everything about this dish! My 3 year old had a blast helping me :- I thought the sauce was the best part- the capers made it out of this world.... Even my picky husband loved it, i WILL be making this time and time again- Thank you Sandra Lee!!!
Read all 34 reviews