| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Lifetime tv, Life5 | 4 | servings | |
INGREDIENTS
| 2 | tb | Olive oil |
| 1 | sm | Onion; finely chopped |
| 2 | Shallots; finely chopped | |
| 2 | c | Cooked white beans; (can use canned) |
| 3 | tb | Horseradish; drained or fresh |
| 2 | tb | Fresh lemon juice |
| 2 | tb | Fresh thyme; finely chopped |
| Salt and freshly ground pepper | ||
| 32 | Wonton wrappers | |
| Fresh flat-leaf parsley; finely chopped | ||
| 3 | tb | Champagne vinegar |
| 1/4 | c | Fresh sage leaves |
| 1/2 | c | Extra virgin olive oil |
| Salt and freshly ground pepper |
INSTRUCTIONS
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. © 1997 Lifetime Entertainment Services. All rights reserved. MC formatted using MC Buster by Barb at PK Converted by MM_Buster v2.0l.
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