White Bean Ravioli With Balsamic Brown Butter - cooking recipe

Ingredients

RAVIOLI
1 (15 ounce) can cannellini beans
1 egg
3 tablespoons balsamic vinaigrette
1/2 cup parmesan cheese, grated
1 1/2 teaspoons italian seasoning
24 wonton wrappers
SAUCE
3/4 cup butter
1/4 cup balsamic vinaigrette

Preparation

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.