Spring Pea and Ricotta Ravioli with Brown Butter and Sage - Carte Blanche Wine - Napa Valley
% Spring Pea and Ricotta Ravioli with Brown Butter and Sage
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.carteblanchewine.com.
Ingredients
- 1 package fresh pasta sheets
- 1 cup ricotta cheese
- ½ cup fresh or frozen peas, mashed
- ¼ cup Parmesan cheese
- 1 egg yolk
- 4 tbsp butter
- 6-8 fresh sage leaves
- Salt and pepper to taste
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