Wednesday, July 23, 2008

White Bean Ravioli with Brown Butter and Capers

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
24 wonton wrappers

For the sauce:
1/2 cup unsalted butter (1 stick)
2 tablespoons capers
1 teaspoon Italian seasoning
1 tablespoon freshly minced parsley leaves
Freshly grated Parmesan, for serving

For the ravioli:
In a blender, puree together the beans, egg, vinaigre
tte, 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.

--Adapted from Sandra Lee

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