White Bean Ravioli with Brown Butter and Caper Sauce

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