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White Bean Ravioli with Brown Butter and Caper Sauce



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.
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.