Ham and Ricotta Pillows with Brown Butter Sage Sauce

If you think making homemade pasta is too difficult, here's an alternative. You can use wonton wrappers to replace pasta sheets.

15 ounces ricotta cheese

4 ounces finely minced cooked ham

1/4 cup finely grated fresh Parmesan cheese, plus more for garnish

3 tablespoons finely minced fresh parsley, plus more for garnish

1 tablespoon finely minced green onion tops, plus more for garnish

Creole seasoning to taste

2 egg yolks

40 wonton wrappers

Brown Butter Sauce sauce (recipe below)

Combine ricotta, ham, cheese, parsley, and green onion; taste and add Creole seasoning as desired. Whisk together egg yolks and add to cheese mixture. Spread a layer of wonton wrappers on a clean work surface. Place 1 tablespoon of filling in the center of each wrapper and slightly flatten. Working one at a time, brush all 4 edges of each wrapper with water and top with another wonton wrapper to make a "pillow"; press to seal. If desired, run around the edges with a ravioli pasta cutter for a decorative edge. Transfer to a lightly oiled baking sheet and repeat with the remaining filling. Bring a large pot of salted water to a boil and, working in batches, cook pillows until just tender, occasionally stirring gently, about 4 minutes. Using a slotted spoon, remove to oiled baking racks to drain. To serve, place 5 pillows in individual serving bowls. Drizzle with Brown Butter Sage Sauce and garnish with cheese, parsley and green onions.

Brown Butter Sage Sauce

1 stick butter

20 fresh sage leaves

Melt butter in a small heavy saucepan over medium heat; add sage leaves and cook until the butter is brown and the sage leaves sizzle, about 3 minutes.

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