Parsley Ravioli with Brown Butter Sauce

Ingredients

• 6 tablespoons butter 
• 1 large eggs 
• 1 cup flat-leaf parsley finely chopped
• 0.5 tsp kosher salt 
• 2 teaspoons juice of lemon 
• 0.3 cup parmesan cheese grated
• 0.3 teaspoon pepper 
• 1 cup ricotta cheese 
• 9 oz round won ton wrappers 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• pot
• aluminum foil

Directions

1. 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.
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 wrapper, pressing to seal tightly.
3. Transfer ravioli to a greased baking sheet, cover, and repeat to make more ravioli. Preheat oven to 25
4. Cook 4 or 5 ravioli at a time in boiling water until dough is tender, 3 minutes.
5. Transfer to greased baking sheet in a single layer, cover with foil, and keep warm in oven.
6. Meanwhile, make sauce: Melt butter in a large frying pan over medium-high heat. Cook, swirling, until light golden, 3 minutes.
7. Remove from heat; stir in lemon juice and parsley leaves.
8. Layer ravioli and sauce on a platter.