Parsley Ravioli with Brown Butter Sauce

Parsley Ravioli with Brown Butter Sauce Recipe
Photo: Iain Bagwell
Won ton wrappers make a great substitute for homemade pasta, so you can whip up these tasty ravioli on a weeknight. They're made with flat-leaf parsley, also called Italian parsley, which tastes much more robust than the curly variety. Parsley is a great source of vitamins A, C, and K, so use it generously, as this recipe does.

Yield:

Serves 4

Recipe from

Recipe Time

Total: 1 Hours

Nutritional Information

Calories 499
Caloriesfromfat 53 %
Protein 18 g
Fat 29 g
Satfat 18 g
Carbohydrate 41 g
Fiber 1.9 g
Sodium 875 mg
Cholesterol 135 mg

Ingredients

1 cup ricotta cheese
1/4 cup grated parmesan cheese
1 cup finely chopped flat-leaf parsley, plus 1/2 cup leaves
1 large egg
About 1/2 tsp. kosher salt
1/4 teaspoon pepper
48 round won ton wrappers (about 9 oz.)
6 tablespoons butter
2 teaspoons lemon juice

Preparation

1. Make ravioli: Combine cheeses, chopped parsley, egg, 1/2 tsp. salt, and pepper in a medium bowl. Bring a large pot of salted water to a boil.

2. Lay 8 wrappers on a flat surface and spoon 1 tbsp. cheese mixture onto center of each. Working with 1 wrapper at a time, moisten edge with water and top with another wrapper, pressing to seal tightly. Transfer ravioli to a greased baking sheet, cover, and repeat to make more ravioli. Preheat oven to 250°.

3. Cook 4 or 5 ravioli at a time in boiling water until dough is tender, 3 minutes. Transfer to greased baking sheet in a single layer, cover with foil, and keep warm in oven.

4. Meanwhile, make sauce: Melt butter in a large frying pan over medium-high heat. Cook, swirling, until light golden, 3 minutes. Remove from heat; stir in lemon juice and parsley leaves. Layer ravioli and sauce on a platter.

Note:

Stephanie Dean,

April 2012
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