Ravioli With Herb Tomato Sauce
|Torn escarole||4 Cup (64 tbs)|
|Finely grated parmesan cheese||1⁄4 Cup (4 tbs) (Fresh)|
|Minced fresh rosemary||1 1⁄2 Teaspoon|
|Garlic||1 Clove (5 gm), chopped|
|Canned cannellini beans/Other white beans||15 Ounce, drained (1 Can)|
|Herb tomato sauce||1⁄2 Cup (8 tbs)|
Place first 7 ingredients in a food processor, and process until smooth, scraping sides of processor bowl occasionally.
Working with 1 won ton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying out), spoon about 1 tablespoon bean mixture into center of wrapper.
Moisten edges of wrapper with water; place another wrapper over filling.
Pinch 4 edges together to seal.
Repeat with remaining won ton wrappers and bean mixture.
Place ravioli on a baking sheet; let stand 30 minutes.
Cook ravioli in boiling water 2 minutes or until tender; drain well.
Spoon Herb-Tomato Sauce over ravioli.
Garnish with rosemary sprigs, if desired.