Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Olive oil |
| 1 small | Onion; finely chopped |
| 2 | Shallots; finely chopped |
| 2 cups | Cooked white beans; (can use canned) |
| 3 tablespoons | Horseradish; drained or fresh |
| 2 tablespoons | Fresh lemon juice |
| 2 tablespoons | Fresh thyme; finely chopped |
| Salt and freshly ground pepper | |
| 32 | Wonton wrappers |
| Fresh flat-leaf parsley; finely chopped | |
| 3 tablespoons | Champagne vinegar |
| ¼ cup | Fresh sage leaves |
| ½ cup | Extra virgin olive oil |
| Salt and freshly ground pepper |
RAVIOLI
SAGE VINAIGRETTE
How to Prepare the Ravioli:
Heat the oil in a medium saut‚ pan over medium heat. Add the onions and shallots and cook until lightly caramelized. Add the beans and cook until heated through.
Place the mixture in a medium bowl, add the thyme, horseradish and lemon juice and using a potato masher, mash until smooth. Season with salt and pepper to taste.
Place 1 heaping teaspoon of the bean mixture on 16 of the wonton wrappers, moisten the edges with water and top with the remaining 16 wrappers. Seal the edges tightly.
Bring a large pot of salted water to a boil. After the ravioli rise to the top of the water, cook for an additional 1 minute.
How to Prepare the Sage Vinaigrette: Place the vinegar and sage leaves in a blender and blend until smooth.
Slowly drizzle in the olive oil until emulsified. Season and salt and pepper to taste.
To assemble:
Drain and toss in the vinaigrette. Place four in each bowl and drizzle with additional vinaigrette and sprinkle with parsley.
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