Monday, June 29, 2009

Ricotta and Pesto di Rucola Ravioli with Nut Brown Butter Sauce

While basil pesto and ricotta ravioli is a classic filling, this rocket pesto variation adds a peppery kick!

Ingredients: 100 g Pesto di Rucola; 100g Ricotta; 40 wonton wrappers(made with egg); 100 g butter; 1 large egg, beaten to blend; Parmesan to garnish; Rocket leaves to garnish

Method: Combine the pesto and the ricotta in a bowl. Line large baking sheet with parchment paper. Place wonton wrappers on work surface. Using pastry brush, brush wrappers with beaten egg. Place ½ tblsp pesto and ricotta filling in center of each. Fold each wrapper diagonally over filling, forming triangle. Seal edges. Transfer to parchment-lined baking sheet. Let stand at room temperature while heating the butter to make a nut brown butter sauce.
Working in batches, cook ravioli in pot of boiling salted water until tender, about 3 minutes. Drain well. Add ravioli to pot with butter sauce; toss to coat. Transfer to plates, drizzling any sauce from pot over ravioli. Top with freshly grated Parmesan and scatter rocket leaves, serve immediately.

More ravioli recipes?


Michele said...

Hi! Thanks for stopping by my blog! I love your ravioli! I always make traditional pesto and I've seen it made with arugula. I'm going to have to give it a try!

Divya Darshan said...

Omg meagan ur blog is amazing!! Love tht there r lotsa veggie recipes n ur desserts just look divine!
I’ve just started to cook n think I’m def gonna try ur recipes soon, so pls keep them coming!

MEGalomaniac said...

@ Michele: Thanks for stopping by! I just adore ravioli, so am always experimenting!

@ Divya: Aww! Thanks alot! Def get your butt in the kitchen and let me know how it goes!