Magazine article Sunset

What's in Season?: Italian Parsley

Magazine article Sunset

What's in Season?: Italian Parsley

Article excerpt

make it toniçjht

Parsley ravioli with brown butter sauce


1 cup ricotta cheese

¼ cup grated parmesan cheese

1 cup finely chopped flat-leaf parsley, plus ½ cup leaves

1 large egg

About ½ tsp. kosher salt

¼ tsp. pepper

48 round won ton wrappers (about 9 oz.)

6 tbsp. butter

2 tsp. lemon juice

1. Make ravioli: Combine cheeses, chopped parsley, egg, V? tsp. salt, and pepper m a medium bowl Bnng 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 wrappei, 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. …

Search by... Author
Show... All Results Primary Sources Peer-reviewed


An unknown error has occurred. Please click the button below to reload the page. If the problem persists, please try again in a little while.