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Tre Stelle® Ricotta, Spinach and Lemon Ravioli with Brown Butter Sauce

Tre Stelle® Ricotta, Spinach and Lemon Ravioli with Brown Butter Sauce

The simple brown butter sauce is all these ravioli need. Making the ravioli ahead of time and freezing makes for a convenient dinner when you’re in a pinch for time!

Prep Time:
30 minutes
Ready In:
1 hour or less
Makes 4 - 6 servings
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1/2 cup | 125 mL frozen chopped spinach, defrosted 1 1/2 cups | 325 mL Tre Stelle® Extra Smooth Ricotta Cheese 1/3 cup | 75 mL Tre Stelle® Romano Cheese Grated 1 egg yolk 1 tsp | 5 mL freshly grated lemon zest pinch nutmeg salt and black pepper to taste 24 – 3 1/2” wonton wrappers Brown Butter Sauce 1/2 cup | 125 mL butter 1/4 cup | 60 mL Tre Stelle® Romano Cheese Grated 1/4 cup | 60 mL fresh parsley, finely chopped (optional)


Squeeze chopped spinach with your hands to drain as much liquid as possible. In a small bowl combine spinach, Ricotta and Romano Cheeses, egg yolk, lemon zest, nutmeg and salt and black pepper, stir well to combine. Cover and refrigerate until ready to use. Assembly: Place a wonton wrapper on a clean surface, brush all sides with water and fill with a teaspoonful of Ricotta/spinach mixture. Top with an additional wrapper and press edges firmly together to seal and remove air pockets. Repeat with remaining wrappers and Ricotta/spinach mixture. In a large saucepan of boiling, salted water add ravioli and boil for 3 to 4 minutes or until they rise to the surface; drain well. Meanwhile in a small skillet melt butter over a medium-low heat until brown and fragrant – approximately 3 to 5 minutes; remove from heat and set aside. Carefully drain ravioli; place in a serving platter or individual plates and top with browned butter, Romano Cheese and parsley (optional).

Other recipes for:

romano vegetarian pasta ravioli

Created by:

Cheese: Ricotta

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