Monday, October 18, 2010

White Bean Ravioli with brown butter caper sauce

White Bean Ravioli with Brown Butter Caper Sauce 

The original recipe is from sandra lee, this is my edited version of it.
Recipe For Ravioli:

1 15 ounce can navy beans 
1 egg
About 3 tbsp balsamic vinegar (i may have used a bit more, i did it by eye)
1/4 cup grated parmesan (if using fresh grated parmesan up it to 1/2 cup)
About 1 tbsp Italian seasoning 
1 tsp salt 
1 tsp pepper
2 tsp oregeno
1 package wonton wrappers (i use NaSoya wonton wrappers)

Recipe For the Sauce:
1 stick unsalted butter  
Italian Seasoning to taste roughly 2 tsp
1 tsp oregano 
3 tbsp capers 

Fresh grated parmesean for garnish

First you will need to make your filling, Drain then rinse the beans then mash them in a bowl, beat in the egg, then all the rest of the ingredients. Cover and refrigerate for 30 min (this can also be made the day before.)

Meanwhile you can make your sauce. Place the stick of butter in a large skillet and melt it, continue cooking until it begins to brown and gets a nutty aroma. Turn off heat then add seasoning and capers. Set aside. 

Bring a pot of water to a boil add some salt and olive oil to the water. You will need to work in batches only do about 4 at a time. Lay 4 wrappers out, and have a small cup of water near you. Place about half of a tablespoon in the middle of each ravioli. 


Then dip your finger in the water and run it around the edge of the ravioli.


Then fold one corner over to the one across from it, creating a triangle 

Seal the edges with a fork

Place the raviolis in the boiling water for about 2 minutes or until tender.

Place the raviolis into the brown butter sauce, then place on serving dish. Drizzle with a small amount of sauce  and top with fresh grated parmesan. 


This is deffinately one of my new favorite meals :] 


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