Parsley Ravioli with Brown Butter Sauce
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.
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- Calories: 499
- Calories from fat: 53%
- Protein: 18g
- Fat: 29g
- Saturated fat: 18g
- Carbohydrate: 41g
- Fiber: 1.9g
- Sodium: 875mg
- Cholesterol: 135mg
- 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
- 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.
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