April 8th, 2012
Recipes Developed by LeeAnne Wright Photography by Michael Alberstat Food Styling by Ruth Gangbar Prop Styling by Jane Hardin
In a small bowl, combine Parmesan, ricotta, cream, nutmeg and pepper.
Bring a large pot of salted water to a gentle boil.
Lay out 6 won ton wrappers. Place 1 tablespoon filling in middle of each square, and top with a parsley leaf. Using your fingertip, moisten wrapper around the filling with water. Top with remaining won tons and press to seal firmly, removing any air bubbles inside. Trim uneven edges.
Lower 3 of the filled pasta into water and cook until tender, about 3 minutes. Gently remove and cook remaining 3 ravioli.
Warm butter in a small skillet and swirl around until lightly brown. Add lemon juice and ravioli and gently coat with butter sauce. Season with salt and pepper. Garnish with bread crumbs, pine nuts and Parmesan.
Nutrients per serving: 442 calories, 29 g fat, 14 g protein, 33 g carbohydrates, 1 g fibre. Excellent source of vitamin A and folate.