White Bean Ravioli With Brown Butter And Caper Sauce Recipes

Steps:

• In a blender, puree together the beans, egg, vinaigrette, cheese and Italian seasoning.
• Bring a large pot of salted water to a boil.
• Meanwhile, working in batches so wrappers don't dry out, lay out 6-8 wonton wrappers.
• Place 1/2 tablespoon of bean mixture in center of each.
• Moisten two edges of wonton with your finger dipped in water.
• Fold wrapper in half to form a triangle.
• Press edges together to seal.
• Repeat with remaining wonton wrappers and filling.
• Drop ravioli into water and cook for 3-4 minutes until they float to the surface of the water.
• For the sauce, melt butter in large skillet over medium high heat.
• Cook until it just begins to brown and give off a nutty aroma.
• Turn off heat and add vinaigrette.
• Use a slotted spoon to remove ravioli from water and add to butter sauce.
• Toss until all ravioli are coated.

Steps:

• Beans (1) In a heavy-bottomed pot, add duck fat, onion and pancetta; cook over medium heat until onion is translucent. (2) Add celery, garlic, rosemary, thyme and bay leaf; cook for approximately 1 minute. (3) Add beans and stock and season with salt and pepper. (4) Bring to a boil, then reduce to a simmer and cook until the beans are very tender but not falling apart. (5) Remove the pancetta, celery, thyme and bay leaf from the mixture. Drain and cool Ravioli filling (1) Place cooked beans in Robot Coupe (food processor) with duck fat and purée beans, scraping down the sides. Add a little stock if necessary (image 1). (2) Season with salt and pepper and slowly jog in the cream. (3) Put the purée through a tamis or food mill to remove the skins (image 2). (4) Fold in fresh herbs and pecorino cheese. Basic Pasta Dough (1) In a food processor fitted with a steel blade, combine the flour, egg yolks and salt. (2) Process until the dough begins to hold together, then stop the machine and pinch the dough to test it. If it's too dry, add up to 1 more ounce of yolk and process until it forms a moist ball. (3) Turn out on a lightly floured, smooth work surface and knead by hand until a smooth ball is formed. (4) Loosely wrap in plastic wrap and let rest 1 hour. Ravioli (1) Cut the dough into 2 equal pieces. Place pieces through the rollers of a pasta machine, starting with the widest opening and working to the desired thickness of the dough, moving the settings gradually downward. Run pasta through the final setting twice. (2) Place 1 strip of pasta on a work surface dusted with semolina. Brush with egg, then pipe white bean filling on sheet (about 1/2 oz. per ravioli). Cover with the other pasta sheet and cut out ravioli with a round cutter (#60 cutter is recommended; image 3). (3) Pinch around edges of each ravioli and place on a layer of parchment paper dusted with semolina.

Steps:

• Pat scallops dry with paper towels, and season lightly with salt and pepper. Heat a large sauté pan or nonreactive skillet over medium-high heat, and add oil. After 30 seconds, add scallops; do not crowd pan, work in batches if necessary. Sauté until well browned, about 2 minutes, then turn and cook other side. When second side is dark golden, transfer scallops to a platter; cover and keep warm.
• Return sauté pan to heat, add butter, and cook until it begins to foam and turn golden. Add shallot and capers, sauté for 1 minute, then add lemon juice (being careful to avoid sputtering butter) and chopped parsley.
• To serve, place 3 scallops on each of 4 warmed plates. Spoon butter, shallots and capers over scallops, and serve.

Steps:

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