Use our Adagio® Baby Eggplant Mascarpone Dip – combined with mixed in bacon bits – as the stuffing for these ravioli’s!
- Set out 4 wonton wrappers on a work surface. Moisten edges with egg white and place a rounded teaspoon of eggplant mascarpone dip filling on each wrapper. Fold wontons into triangles and press to seal, releasing all of the air. Repeat with remaining wontons and filling.
- Bring a large pot of salted water to boil. Add ravioli and cook for about 2 minutes. Using a slotted spoon, transfer ravioli to 6 shallow bowls.
- Heat a small saucepan over medium/high heat and add butter. Cook for about 5 minutes or until butter browns. Remove from heat and add salt. Stir well and drizzle brown butter over ravioli. Top with Parmesan curls and serve.