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Prosciutto Ravioli With Browned Sage Butter

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Serves | Prep Time | Cook Time


For ravioli:
1 1/2 cup (12 oz) 2% Ricotta cheese, plus more for garnish
2 slices prosciutto
1/8 tsp salt
black pepper, a few grinds
2 tsp fresh parsley, chopped
1/4 cup egg beater (or 1 egg)
36 won ton wrappers

For Browned Sage Butter Sauce:
3 Tbsp butter
1/4 tsp sage, dried

Bring salted water to a boil in a large pot.

Combine ricotta cheese, coarsley chopped prosciutto, salt, and parsley in a food processor. While the filling is processing, slowly add the egg. Mixture will be quite stiff.

Place a won ton wrapper on your work surface and add a 2 tsp of filling to the center. Moisten the edges of the wonton with water and fold over into a triangle. Remove as much air from the ravioli as possible and press the edges firmly to seal. (I went over the edges with the tines of a fork to prevent leaks).

Add the ravioli to salted boiling water, and cook for approximately 4 minutes, or until the ravioli are floating.

While the ravioli are cooking, melt the butter over medium heat and cook for 3-4 minutes. Once you notice the first hint of browning, shake the pan once or twice. Add sage and cook for 1 minute. Remove from heat and use immediately.

Drain ravioli into a colander, toss with browned sage butter, and serve. Garnish with fresh ricotta, if desired. Makes two entrees (or four sides).

Pairs Well With


A super yummy way to use up some homemade ricotta cheese I had made earlier in the week

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