Artichoke and Mascarpone Ravioli with Brown Butter and Sage Sauce

By Mirella

Panoram Italia Magazine

Ingredients

• Ravioli
• 1/2 box frozen won ton wrappers, thawed
• 1 egg, beaten
• 1 box or bag frozen Artichoke hearts or bottoms, thawed and patted dry
• 1/2 cup mascarpone
• Zest of 1/2 lemon
• 1/4 cup freshly grated Parmigiano
• Salt and peppers to taste
• Sauce
• 4 tablespoons butter
• 8 sage leaves
• 1/2 cup freshly grated Parmigiano

Preparation

Step 1

Filling

Pulse the thawed artichokes in a food processor until finely chopped but not puréed. In a bowl, combine chopped artichoke with mascarpone, lemon zest, Parmigiano, salt and pepper. Put about 1 packed teaspoon filling onto won ton sheet. Brush egg along the sides of both sheets. Put second dough strip on top of first and gently press edges to seal.

Transfer ravioli to a lightly oiled baking sheet. Repeat with remaining dough and filling. Keep ravioli covered with a clean dishtowel until ready to cook. Bring a large wide pot of salted water to a low boil. In the meantime melt butter in a 14-inch saute pan and continue cooking until it’s golden brown. Add sage leaves and remove from heat.

Boil ravioli in small batches until tender, about 3 minutes. Using a slotted spoon, transfer ravioli to the pan with the brown butter sauce and toss on medium heat to combine. Serve immediately with freshly grated Parmigiano.