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Parsley Ravioli with Brown Butter Sauce

Parsley tends to be an underrated and overlooked herb, but it's more than just a superfluous garnish. Parsley has the magical power to brighten and complete a dish. It has a mild bitter taste, which I know sounds unappealing but that bitter quality is essential to rounding out a dish and making it taste more balanced. I can't imagine a stew or a chicken noodle soup without parsley. I also love when parsley is the star of the dish. When used correctly it can taste fresh and vibrant, like it does in this ricotta ravioli recipe or in a parsley and mint pesto.

The trick to this recipe is the use of wonton wrappers. They make a great substitute for homemade pasta and have a wonderfully chewy texture. I couldn’t find any round ones, so I bought the large square variety and cut my own circles with a biscuit cutter. The original recipe recommended the use of flat leaf parsley for its flavour, but I used mostly curly and it was fantastic.

Parsley Ravioli with Brown Butter Sauce

1 cup ricotta cheese

1/4 cup grated parmesan cheese

1 cup finely chopped flat-leaf parsley, plus 1/2 cup leaves reserved

1 large egg

1/2 tsp. salt

1/4 teaspoon pepper

48 round won ton wrappers (about 9 oz.)

6 tablespoons butter

2 teaspoons lemon juice

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 4-6 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.

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