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White Bean and Sun-Dried Tomato Ravioli with Tomato and Feta Cheese SauceSource: Chef Ron Miller, Hukilau Lanai
½ T Oil
½ Small Onion, chopped
½ T Garlic, minced
2 C White Beans, cooked and drained
5 ea Sun-Dried Tomato half, re-hydrated
1 T Fresh Lemon Juice
1 t Chipotle Adobo
1/8 t Curry Powder
½ T Salt
¼ t Cumin
½ t Fresh Chopped Rosemary
½ T Fresh Chopped Parsley
Saute onions and garlic in herb oil until just tender. Puree beans in food processor. Add onions, garlic and remaining ingredients and blend until smooth. You might need to add a little of the liquid from cooking the beans in order to get a smooth texture.
Lay 6 wonton wrappers out. Place a tablespoon of the white bean mix on each wrapper, rub the perimeter of the wrapper with a little bit of water. Place another wrapper on top of each. Crimp the edges with a fork.
Boil each ravioli until it floats in the water. Top with Kamuela tomato feta sauce.
*Soak 1/2 lb. white beans overnight. Cook in 4 quarts salted water. When beans become soft, add sun-dried tomatoes and cook 15 minutes.
Tomato & Feta Cheese Sauce for White Bean Ravioli:
8 oz Fresh local tomato (2 small or 1 large)
1 oz Shallot, can substitute onion
1 T Fresh Basil, chopped
¼ t Salt
¼ t Pepper
2 T Kunana Dairy Feta Cheese, about 1 oz.
2 T Water
1 t Olive Oil
1 T Balsamic Vinegar
2 T White Wine
Dice the tomato and shallots very small. Saute the shallots in the olive oil. Add tomato, water, salt, pepper, balsamic vinegar, and white wine. Cook over a low heat for 5 minutes. Add the basil and cheese. Cook two more minutes.
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