Prep 15 mins
Cook 6 mins
This recipe is one of Mario Batali's as featured in Sandra Lee's Semi-Homemade Cooking Cookbook.
- 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
- 3⁄4 cup butter
- 1⁄4 cup balsamic vinaigrette
- 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.
This is an awesome dinner! Remarkably easy to make, and it tastes like something you would find at a high-end restaurant. We cut the butter in half for the sauce, as it's just a little too much butter. And we add in a few capers to the sauce as well. Delicious!