White Bean Ravioli with Brown Butter and Caper Sauce

• 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

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.

cannellini beans, egg, balsamic vinaigrette, freshly grated parmesan, italian seasoning, wonton wrappers, unsalted butter, capers, italian seasoning, parsley, salt, parmesan

Taken from www.foodnetwork.com/recipes/sandra-lee/white-bean-ravioli-with-brown-butter-and-caper-sauce-recipe.html (may not work)