5 servings (serving size: 4 ravioli and 6 tablespoons tomato sauce)

A purée of beans and escarole forms the basis for a lively filling for the ravioli.

How to Make It

Step 1

Place first 7 ingredients in a food processor; process until smooth, scraping sides of processor bowl occasionally.

Step 2

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.

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