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
How to Make It
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.
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°.
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.
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.
This recipe worked like a charm for my needs! But, to be honest I used it as a foundation for a totally different dish! I wanted to make Ravioli with fresh spinach & Ricotta so I searched for a recipe to get the basic measurements I needed for a successful dish. I wanted the Ricotta & Spinach to shine without a lot of interference from any other ingredients and this was a hit.