White Bean Ravioli With Balsamic Brown Butter Food

WHITE BEAN RAVIOLI WITH BALSAMIC BROWN BUTTER

Steps:

• In a blender, puree together the beans, egg, vinaigrette, cheese and Italian seasoning.
• Bring a large pot of salted water to a boil.
• Meanwhile, working in batches so wrappers don't dry out, lay out 6-8 wonton wrappers.
• Place 1/2 tablespoon of bean mixture in center of each.
• Moisten two edges of wonton 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.
• Drop ravioli into water and cook for 3-4 minutes until they float to the surface of the water.
• For the sauce, melt butter in large skillet over medium high heat.
• Cook until it just begins to brown and give off a nutty aroma.
• Turn off heat and add vinaigrette.
• Use a slotted spoon to remove ravioli from water and add to butter sauce.
• Toss until all ravioli are coated.

RAVIOLI WITH BALSAMIC BROWN BUTTER

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the ravioli and cook 4 to 5 minutes, until tender but still firm to the bite, stirring occasionally. Drain ravioli onto a large serving platter.
• Meanwhile, in a medium saucepan cook the butter over medium heat, stirring occasionally. When the foam subsides, and the butter begins to turn a golden brown, about 3 minutes, turn off the heat. Let cool for about 1 minute. Stir in the balsamic vinegar, salt, and pepper.
• Transfer the ravioli to the pan saucepan with the balsamic brown butter. Sprinkle walnuts and Parmesan over the top. Serve immediately.

WHITE BEAN RAVIOLI WITH BROWN BUTTER AND CAPER SAUCE

Steps:

• For the ravioli:
• 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.
• 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.

RAVIOLI WITH BALSAMIC BROWN BUTTER

Steps:

• Bring a large pot of salted water to a boil over high heat.
• Add the ravioli and cook 4 to 5 minutes, until tender but still firm to the bite, stirring occasionally.
• Drain ravioli onto a large serving platter.
• Meanwhile, in a medium saucepan cook the butter over medium heat, stirring occasionally. When the foam subsides, and the butter begins to turn a golden brown, about 3 minutes, turn off the heat. Let cool for about 1 minute.
• Stir in the balsamic vinegar, salt, and pepper.
• Transfer the ravioli to the pan saucepan with the balsamic brown butter. Sprinkle walnuts and Parmesan over the top. Serve immediately.

BALSAMIC RAVIOLI

Steps:

• Toast walnuts in a skillet over medium heat; cook and stir until browned and fragrant, 8 to 10 minutes. Remove from skillet.
• Fill a pot with lightly salted water and bring to a rolling boil; stir in ravioli and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 3 to 5 minutes. Drain.
• Warm butter in a skillet over medium heat until slightly brown, about 1 minute. Add balsamic vinegar; cook and stir until melted and combined, 1 to 2 minutes. Stir in ravioli; mix until combined. Top with walnuts and Parmesan cheese.