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Adagio Eggplant Ravioli and Brown Butter Sauce
- one recipe Windset FarmsTM AdagioTM eggplant dip with mixed in bacon bits
- 36 wonton wrappers
- 1 large egg white
- 1/2 pound unsalted butter
- 2 teaspoons kosher salt
Set out 4 wonton wrappers on a work surface. Moisten the edges with egg white and place a rounded teaspoon of the eggplant fillingon each wrapper. Fold the wontons into triangles and press to seal, releasing all of the air. Repeat with the remaining wontons and filling.
Bring a large pot of salted water to a boil. Add the ravioli and cook for about 2 minutes. Using a slotted spoon, transfer the ravioli to 6 shallow bowls.
Heat a small saucepan over medium/high heat and add the butter. Cook for about 5 minutes or until the butter browns. Remove from the heat and add the salt. Stir well and drizzle the brown butter over the ravioli. Top with the Parmesan curls and serve.
Serves six.
About the chef
Passionate and talented, head chef Dana Reinhardt creates truly inspired recipes showcasing all Windset Farms Products.