Parsley Ravioli With Brown Butter Sauce

• 1 cup ricotta cheese
• 1/4 cup grated parmesan cheese
• 1 cup finely chopped flat-leaf parsley, plus 1/2 cup leaves
• 1 large egg
• About 1/2 tsp. kosher salt
• 1/4 teaspoon pepper
• 48 round won ton wrappers (about 9 oz.)
• 6 tablespoons butter
• 2 teaspoons lemon juice

1. 1. Make ravioli: 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. 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. Transfer ravioli to a greased baking sheet, cover, and repeat to make more ravioli. Preheat oven to 250u0b0.
3. 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. 4. Meanwhile, make sauce: Melt butter in a large frying pan over medium-high heat. Cook, swirling, until light golden, 3 minutes. Remove from heat; stir in lemon juice and parsley leaves. Layer ravioli and sauce on a platter.

ricotta cheese, parmesan cheese, flatleaf parsley, egg, kosher salt, pepper, wrappers, butter, lemon juice

Taken from www.epicurious.com/recipes/member/views/parsley-ravioli-with-brown-butter-sauce-50181794 (may not work)