Eggplant Ravioli & Brown Butter Sauce

Difficulty: Moderate
Time: 60 minutes
Serves: 4


  • 36 wonton wrappers
  • 1 large egg white
  • ½ pound unsalted butter
  • 2 tsp Kosher salt

Use our Adagio® Baby Eggplant Mascarpone Dip – combined with mixed in bacon bits – as the stuffing for these ravioli’s!


  1. 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.
  2. 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.
  3. 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.