White Bean Ravioli

INGREDIENTS

15 ounce can cannellini beans

1 egg

3 tablespoons balsamic vinegar

½ cup fresh grated parmesan cheese

1 teaspoon Italian seasoning

24 large wonton wrappers

½ cup chopped parsley

Sauce

1 stick butter

2 cloves garlic

2 tablesppons fresh parsley, chopped

2 tablespoons capers

1 tablespoon Italian seasoning

Salt 

Cheese for serving

DIRECTIONS

In food processor, puree the beans, egg, vinegar, cheese and seasonings. Stir in ½ cup chopped parsley. 

Lay out the wrappers. Place ½ tablespoon of mixture in the center of each. Moisten 2 connecting edges with your finger dipped in water. Fold in half to form a triangle. Press edges together to seal.

For the sauce, melt butter in a skillet. Add parsley and garlic. Cook until it begins to brown. Turn off heat. Add capers and seasoning. Pour sauce on ravioli. Serve with grated cheese. 

INGREDIENTS

15 ounce can cannellini beans

1 egg

3 tablespoons balsamic vinegar

½ cup fresh grated parmesan cheese

1 teaspoon Italian seasoning

24 large wonton wrappers

½ cup chopped parsley

Sauce

1 stick butter

2 cloves garlic

2 tablesppons fresh parsley, chopped

2 tablespoons capers

1 tablespoon Italian seasoning

Salt 

Cheese for serving

DIRECTIONS

In food processor, puree the beans, egg, vinegar, cheese and seasonings. Stir in ½ cup chopped parsley. 

Lay out the wrappers. Place ½ tablespoon of mixture in the center of each. Moisten 2 connecting edges with your finger dipped in water. Fold in half to form a triangle. Press edges together to seal.

For the sauce, melt butter in a skillet. Add parsley and garlic. Cook until it begins to brown. Turn off heat. Add capers and seasoning. Pour sauce on ravioli. Serve with grated cheese.