Parsley Ravioli with Brown Butter Sauce

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
Total:
Recipe from Sunset

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Recipe Time

Total: 1 Hour

Nutritional Information

Amount per serving
  • Calories: 499
  • Calories from fat: 53%
  • Protein: 18g
  • Fat: 29g
  • Saturated fat: 18g
  • Carbohydrate: 41g
  • Fiber: 1.9g
  • Sodium: 875mg
  • Cholesterol: 135mg

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. 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. 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. 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. 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.
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