White Bean Ravioli with Brown Butter and Caper Sauce

  • Level: Intermediate
  • Total: 50 min
  • Prep: 30 min
  • Cook: 20 min
  • Yield: 6 servings
Save Recipe


For the ravioli:

1 (15-ounce) can cannellini beans

1 egg

3 tablespoons balsamic vinaigrette

1/2 cup freshly grated Parmesan 

1 teaspoon 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


Freshly grated Parmesan, for serving


  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.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

White Bean and Chicken Chili

White Bean Salad

White Bean Puree

Red White Beans

White Bean Dip

White Bean Salad

White Bean Dip

White Bean Stew