White Bean Ravioli with Brown Butter and Caper Sauce

Ingredients

• 1 (15-ounce) can cannellini beans
• 1 egg
• 3 tablespoons balsamic vinaigrette
• 1/2 cup freshly grated Parmesan
• 1 teaspoons Italian seasoning (recommended: McCormick)
• 24 wonton wrappers (recommended: Dynasty)
• 1/2 cup unsalted butter (1 stick)
• 2 tablespoons capers
• 1 teaspoon Italian seasoning (recommended: McCormick)
• 1 tablespoon freshly minced parsley leaves
• Salt
• Freshly grated Parmesan
• for serving

Instructions

1. In a blender, puree together the beans, egg, vinaigrette, cheese, and Italian seasoning; set aside.
2. Working in batches, so the wrappers don't dry out, lay out 6 to 8 wonton wrappers.
3. Place 1/2 tablespoon of bean mixture in the center of each.
4. Moisten 2 connecting edges of the wonton wrapper with your finger dipped in water.
5. Fold wrapper in half to form a triangle.
6. Press edges together to seal.
7. Repeat with remaining wonton wrappers and filling.
8. Meanwhile, bring a large pot of salted water to a low boil.
9. Melt butter in a large skillet over medium-high heat.
10. Cook until it begins to brown and have a nutty aroma.
11. Turn off heat and stir in capers and Italian seasoning.
12. Working in batches, cook ravioli in boiling salted water until just tender, about 3 minutes.
13. Using slotted spoon, transfer ravioli to hot butter sauce.
14. Add parsley to pan.
15. Use a spoon to coat ravioli with sauce.
16. Transfer to plates and add salt.
17. Serve immediately garnished with grated Parmesan.