Ravioli with sage vinaigrette

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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