Parsley Ravioli with Brown Butter Sauce
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.
This recipe, and others like it, can be found in the article “25 Vegetarian Pasta Recipes That Everyone Will Love.”
How to Make It
Step 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.
Step 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°.
Step 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.
Step 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.
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
Directions
Step 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.
Step 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°.
Step 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.
Step 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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