Fresh Ricotta Ravioli with Brown Butter
Tender homemade ravioli filled with creamy ricotta and finished with nutty brown butter and sage. Ready in under 30 minutes with just six ingredients.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 20g
Ingredients
- 1 cup ricotta cheese
- 1 whole egg
- ½ cup parmesan cheese, grated
- 24 pieces wonton wrappers
- 4 tbsp butter
- 8 leaves fresh sage leaves
Instructions
- 1
Combine ricotta, egg, parmesan, and a pinch of salt in a bowl. Stir until smooth.
- 2
Spoon 1 tbsp filling into the center of a wonton wrapper.
- 3
Wet the wrapper edges with water. Fold into a triangle, then bring corners together to form a purse. Repeat with remaining wrappers.
- 4
Bring a pot of salted water to a boil. Add ravioli and cook until they float, then 1 minute more.
- 5
While ravioli cook, heat butter in a skillet over medium. Add sage and cook until butter turns golden brown, ~3 minutes.
- 6
Drain ravioli and add to brown butter. Toss gently. Divide between bowls and serve hot.
Tools you’ll need
- medium bowl
- spoon
- pot (3-quart minimum)
- skillet (10-inch)
- slotted spoon
- colander
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