Prune Ravioli with Brown Butter and Sage
Ravioli with Brown Butter Sauce is a classic fall dish. Prunes add a depth of flavor to the cheese filling that compliments the sauce beautifully.
Ingredients
- 3/4 cup part skim ricotta cheese
- 1/2 cup finely chopped pitted Prunes
- 1/2 cup shredded Parmesan cheese
- 1 clove garlic finely chopped
- 1/8 tsp black pepper
- 30 wonton wrappers 3x3 inches (7x7cm) each
- 1 egg white lightly beaten
- 4 TBSP butter
- 1 TBSP chopped fresh sage 4 to 6 leaves
Instructions
- In a medium bowl, combine ricotta cheese, Prunes, parmesan cheese, garlic, and pepper. Set aside.
- For each ravioli, brush edges of 1 wonton wrapper with egg white. Place 2 teaspoons prune mixture onto center. Fold diagonally in half to form a triangle; seal edges, pressing to remove any air pockets. Repeat with remaining filling and wrappers. Refrigerate on wax paper-lined baking sheet up to 2 hours or until ready to cook.
- Meanwhile, in a small saucepan, cook butter and sage over medium-high heat until butter begins to brown. Remove from heat and keep warm. In a large saucepan, add half of the ravioli to boiling water. Cook 3 to 4 minutes or until tender. Using a slotted spoon, place ravioli in individual serving bowls. Repeat with remaining ravioli. Drizzle each serving with sage butter. Enjoy!
Notes
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Nutrition
Calories: 438kcalCarbohydrates: 50gProtein: 17gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 58mgSodium: 684mgPotassium: 301mgFiber: 3gSugar: 9gVitamin A: 809IUVitamin C: 0.4mgCalcium: 326mgIron: 3mg