Method
Step 1
Prepare the bean puree. In a small saucepan, combine drained beans, garlic, onion and ⅔ cup water. Cover and cook over medium heat for 10 minutes. Remove from heat and let cool. Transfer the bean mixture to a blender and add the olive oil, salt and white pepper. Blend until smooth, thinning with a little additional water, if desired. Taste for seasoning. Serve hot. (The puree can be refrigerated for a few days and reheated to serve.)
2nd step
Prepare the coriander oil. Using a mortar and pestle, or blender, combine the coriander and neutral oil and blend (or blend) until the herbs are completely pureed in the oil . To obtain a clear oil, strain through cheesecloth, if desired. (Oil can be refrigerated for up to 3 days.)
Step 3
Assemble the meatballs. Have a small bowl of water nearby to help seal the packages if using store-bought packages. For a classic dumpling fold, hold a wrapper in your left hand and place a dollop of filling (about ¾ tablespoon) in the center with your right hand. As tempting as it may be to overfill the dumpling, don’t do it: the filling will squirt out messily and make the folding process much more difficult.
Step 4
Fold the wrapper in half into a taco shape and start at the right side to pinch the wrapper. Dip a finger in the water and spread it around the edge of each wrapper before folding it so that the dough sticks when you pinch it. Start by pinching the corner of one of the dumplings, then use your thumb and index finger to create pleats, pinching and pleating until the entire dumpling is sealed, aiming for 5-6 pleats per dumpling (or more if you want to get fancy). The side closest to you should remain smooth and will gradually curve toward you in a crescent shape.
Step 5
On a large plate or baking sheet, arrange the ravioli in rows with a little space between each. You can either cook the meatballs immediately or freeze them. Once frozen, transfer the meatballs to freezer-safe containers for storage.
Step 6
Coat the bottom of a large nonstick skillet (with a lid) with a layer of neutral oil (about 2 tablespoons) and heat over medium-high heat. Once the oil is hot and shimmering, carefully fill the pan with a single layer of ravioli (uncreased side down), leaving a little space between each. Cook for 2-4 minutes until the bottom is golden brown – you can scoop one out to check.
Step 7
Reduce the heat to medium and take the lid and about ¼ cup of water. Covering yourself with the lid, pour the water into the hot pan – it will steam and sizzle, so be careful that there isn’t too much oil in the pan that could splatter everywhere. Cover the pan and let the tops of the ravioli steam for 4 to 6 minutes (8 to 10 minutes if cooked from frozen).
Once the water has evaporated, the wrappers should be slightly translucent and the filling should be well cooked. (If the ravioli are not cooked through, add a little water and cover again for a minute or two. Increase the heat slightly and the remaining oil in the bottom of the pan will crisp up the bottom of the ravioli.)
Step 8
To serve, spread a dollop of hummus/white bean puree on a plate and place a few ravioli on top. Drizzle with coriander oil.
Advice
You can substitute ready-made coriander infused oil, if available.
