Serves: 1 Time: 30 minutes
- 1/2 c. white beans, rinsed
- 1 clove garlic, minced
- pinch of red pepper flakes
- splash vegetable stock
- 8 wonton wrappers or fresh pasta dough
- 1 c. broccoli florets
- 1/4 small onion, sliced
- 3 T. bread crumbs
- oil, salt, pepper
Puree the first four ingredients until smooth. Season with salt and pepper to taste.
Lay out the pasta pieces or wonton wrappers. Put 1 tsp. of filling in the center of each one. Moisten the edges with warm water and seal (either in a traditional square) or as I did here, folded into a triangle.
Bring a pot of water to a boil. Salt the water liberally. Blanch the broccoli for one minute, then remove and shock with ice water to stop the cooking process. Keep the water boiling on the stove.
Heat a layer of oil in a pan. Add the bread crumbs and toast for 2-3 minutes. Remove the bread crumbs and wipe the pan. Add a little bit more oil.
Add the ravioli to the water, letting them cook for 3-4 minutes; until they float and bloat a bit.
While the ravioli cook, add the onion and broccoli to the pan. Sauté for 4-5 minutes.
Add the ravioli to the pan as well as a splash of the cooking water. Toss to coat and plate.