Prune Ravioli with Sage Butter

This elegant recipe is worth the preparation.

Servings: 4-6
Prep Time:
Cook Time:


  • 3/4 cup part skim ricotta cheese
  • 1/2 cup (about 3 ounces) finely chopped pitted Prunes
  • 1/2 cup shredded Parmesan cheese
  • 1 clove garlic, finely chopped
  • 1/8 teaspoon black pepper
  • 30 wonton wrappers (3 x 3 inches each)
  • 1 egg white, lightly beaten
  • 1/4 cup (1/2 stick) butter
  • 1 tablespoon chopped fresh sage (4 to 6 leaves)


  1. In a medium bowl, combine ricotta cheese, Prunes, parmesan cheese, garlic, and pepper. Set aside.
  2. For each ravioli, brush edges of 1 wrapper with egg white. Place 2 teaspoons Prune mixture onto center. Fold diagonally in half to form a triangle; seal edges, pressing to remove any air pockets. Repeat with remaining filling and wrappers. Refrigerate on wax paper-lined baking sheet up to 2 hours or until ready to cook.
  3. Meanwhile, in a small saucepan, cook butter and sage over medium-high heat until butter begins to brown. Remove from heat and keep warm. In a large saucepan, add half of the ravioli to boiling water. Cook 3 to 4 minutes or until tender. Using slotted spoon, remove ravioli to individual serving bowls. Repeat with remaining ravioli. Drizzle each serving with sage butter. Enjoy!

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