Photo: Iain Bagwell
Total Time
1 Hour
Serves 4

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.

How to Make It

Step 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.

Step 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°.

Step 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.

Step 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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Ratings & Reviews

marianneevans's Review

July 06, 2012

Simplicity at it's best

September 11, 2015
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.