Artichoke and Mascarpone Ravioli with Brown Butter and Sage Sauce

When preparing a big meal for family or friends it’s great to have time-saving short cuts. For this recipe I use won ton wrappers to replace fresh pasta and frozen artichoke hearts. The pre-cut noodle squares were just the size I needed and the artichoke hearts, once thawed, were ready to use which saved me hours of work. It’s easy, fast and delicious. 

Artichoke and Mascarpone Ravioli with Brown Butter and Sage Sauce

Serves 4 to 6

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


To make filling, pulse the thawed artichoke 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.