Stuffed Chicken in Phyllo

I made these once before but somehow forgot to upload the recipe. I made these with my mother, who had never worked phyllo before!! 

Some substitutions, I used basil rather than tarragon, and pine nuts instead of hazelnuts, bacon rather than mushrooms, apple brandy rather than white wine.  I know strange substitutions but the flavor profiles seem to work well together.

Stuffed Chicken in Phyllo

4 skinless-boneless chicken breast halves (about 1 lb. total)

1/2 of a 4 1/2-oz. round Brie cheese, cut up

1/4 c. chopped hazelnuts or pecans, toasted

1 T snipped fresh tarragon or 1 t. dried tarragon, crushed

8 sheets frozen phyllo dough (17x12-inches), thawed according to package directions

1/3 c. margarine or butter, melted

2 T margarine or butter

1 c. sliced fresh mushrooms, such as oyster, crimini, shiitake, or button

1 clove garlic, minced

1 T all-purpose flour

2 t. snipped fresh tarragon or 1/4 t. dried tarragon, crushed

1/4 t. salt

1/4 t. pepper

3/4 c. milk

2 T dry wine or milk

1. Rinse chicken and pat dry. Place each breast half between 2 pieces of plastic wrap. Using the flat side of a meat mallet, pound lightly into a rectangle about 1/8-inch thick. Remove plastic wrap and sprinkle chicken lightly with salt and pepper.

2. Place a fourth of the cheese 1-inch from the bottom edge of one chicken piece and top with a fourth of the nuts. Add the snipped tarragon and fold in the bottom and sides of chicken. Roll up jelly-roll style. Repeat with remaining cheese, chicken, nuts, and 1 T tarragon.

3. Unfold phyllo dought and lay one sheet flat on the work surface. Cover remaining sheets with a damp towel. Brush phyllo dough with some o the melted margarine or butter. Remove another sheet of dough from stack and place on top of first sheet. Brush with more melted butter. Add 2 more sheets of dough for a total of 4 sheets, brushing each sheet with butter.

4. Cut into two 14x9-inch rectagles and discard trimmings. Place one chicken roll at one end of each rectangle. Roll up jelly-roll style, folding in sides. Press to seal. Using a knife make 3 diagonal cuts in the top layers of roll. Repeat with remaining phyllo, margarine or butter, and chicken roll. Place wrapped chicken, seam side down, on a rack in a shallow baking pan. Brush with any remaining melted butter and bake in a 400º oven for 15 to 18 minutes or until crisp and golden.

5. Meanwhile, for sauce, in a small saucepan melt the 2 tablespoons margarine or butter. Add mushrooms and garlic. Cook and stir until tender. Stir in flour, remaining tarragon, salt, and pepper. Add 3/4 cup milk all at once. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more, then stir in wine or additional milk. Serve sauce with phyllo rolls. Makes 4 servings.

Fried Chicken Amandine

This dish was interesting, with the crispy chicken being smothered with a creamy sauce.  I am a dipper by nature, perhaps I would try to make the sauce separately and use it as a base, sprinkling the almonds over the chicken next time. I didn't use the parsley this time and I always use toasted almonds.

Fried Chicken Amandine

2 fryers or broilers, approximately 1 1/2 pounds each

3/4 c. flour

1/2 t. salt

1/4 t. pepper

1 t. paprika

8 T butter

1 c. half and half cream

3/4 c. blanched, slivered almonds

2 T chopped parsley

1. Cut up the chicken into serving sized pieces. 

2. Place flour, salt, pepper, and paprika into a paper bag. Shake several times to mix well. Place two pieces of chicken at a time into the bag and shake until the chicken is thoroughly coated.

3. Melt butter in a large skillet and arrange the pieces of chicken so that they will fry evenly. Fry over moderate heat until the chicken is browned on both sides. Turn frequently to assure even browning. Turn the heat down to simmer, cover pan and continue to cook for 15 minutes longer.

4. After this 15-minute cooking period, add the cream.  Stir well, so that it is evenly distributed. Continue to cook over low heat for 15 minutes longer. Add the slivered almonds and cook for an additional 5 minutes. 

5. Place the chicken on a heated platter, pouring the cream and almonds over it. Garnish with the chopped parsley. Serves 4.

Homemade Kettle Corn

I was walking through my local farmer's market and a booth was selling a small bag of kettle corn for $6, I just couldn't do it.  I had never tried kettle corn before, but I thought I would like it.  When I got home I searched the Internet and came up with this recipe.

Definitely tasty, but I had to be careful of unpopped kernels that didn't stay at the bottom of the bowl, as well as some hard clumps of sugar. This recipe can be tweaked depending on how sweet or salty you want your kettle corn.

Homemade Kettle Corn

1/4 c. unpopped popcorn (I used white kernel)

1/8 c. white sugar

1/8 c. oil (I used peanut oil)

salt

1. Place 3 kernels of corn in the oil, cover the pan.  Heat over medium heat until the kernels pop. 

2. Quickly pour the sugar and stir into the oil.  Immediately pour the remaining kernels into the pan and return the lid.

3. Shake the pan constantly while kernels are popping.  You may need to pour some off to make more room. When you are nearing the end of the popping (longer time between pops), turn off the burner.

4. When kernels are almost done popping, pour them into the bowl and salt to your preference. Makes 1 big bowl of popcorn.

Chinese Chicken Salad

This salad was good, but I think next time I will use less oranges, would chop the water chestnuts smaller, and I would include peanuts or almonds.

Chinese Chicken Salad

3 c. cooked chicken, cut up into bite-sized pieces

1/3 c. salad oil

3 T lemon juice

2 T vinegar

1 T sugar

1 t. soy sauce

1/2 t. ginger

1 head lettuce, torn into bite-sized pieces

11 oz. mandarin oranges, drained

8 oz. sliced water chestnuts, drained

3/4 c. chow mein noodles

2 T toasted sesame seeds

1. Combine cooked chicken, oil, lemon juice, vinegar, sugar, soy sauce, and ginger. Marinate 1-2 hours. 

2. Toss lettuce, mandarin oranges, water chestnuts, chow mein noodles, and sesame seeds with the dressing. Serves 10-12.

Chicken Sesame Salad

This salad was good, but I didn't eat the green onions.  Next time I will slice them smaller so I will eat them.  I didn't add tomatoes because I don't like them, but there were some carrots in the salad mix I used.

Chicken Sesame Salad

3 c. cut-up cooked chicken

1/4 t. salt

1/4 c. sesame seed, toasted

1 medium head of iceberg lettuce, torn into bite-sized pieces

3 green onions (with tops), cut into 1 1/2-inch strips

2 medium tomatoes, cut into thin wedges

1 T sugar

2 T vinegar

1 T vegetable oil

1/2 t. salt

1/2 t. pepper

1/4 t. crushed gingerroot or 1/8 t. ground ginger

1. Mix first 6 ingredients together in a bowl.  

2. In a separate bowl mix remaining ingredients together with a whisk.

3. Toss salad with dressing. Makes 6 servings.

Parmesan Crusted Chicken

This is an old standby recipe from Best Foods mayonnaise. I hadn't made it for a while and I think I will keep it around.  I have such thick chicken breasts at my grocery store that I think I will cut up pieces the next time I do this one.

Parmesan Crusted Chicken

1/2 c. mayonnaise

1/4 c. grated Parmesan cheese

4 boneless, skinless chicken breasts

4 t. Italian seasoned bread crumbs

1. Combine mayonnaise with cheese. 

2. Arrange chicken on baking sheet. Top with mayonnaise mixture. Sprinkle with bread crumbs. 

3. Bake 20 minutes at 425º or until heated all the way through.

Chicken Rolls with Fresh Herbs

This recipe was complicated, but tasted great.  I would recommend slicing the chicken thin, rather than trying to get it thin enough by pounding it out.  I couldn't get most of my chicken breast pounded thin enough and it didn't cook through without burning the outside.

Chicken Rolls with Fresh Herbs

2 whole chicken breasts, boned and cut into halves

4 leaves fresh basil

1 small clove garlic, peeled and halved

1 sprig oregano, leaves removed

4 T butter

2 T flour

2 eggs, beaten

3 T butter

1/2 c. fresh breadcrumbs

1. Pound each chicken breast half between two sheets of waxed paper until very thin, about 1/8" to 1/4" thick. Rub each breast with a cut clove of garlic.

2. Sprinkle the breasts on one side only with the herbs, rubbing them in well.

3. Cut the butter in portions of 1 T each and place a pat of the butter on the herbed side of the chicken breasts. Fold in the sides and roll up each breast jelly-roll fashion, securing with toothpicks if necessary.

4. Measure out the flour onto a plate. Lightly dredge each rolled breast in the flour. Dip into beaten egg and then dip into a plate filled with the breadcrumbs, using more breadcrumbs if necessary to coat each breast. Chill the chicken rolls in the refrigerator for at least 45 minutes.

5. To cook, melt the butter in a heavy-bottomed skillet over medium heat on a conventional range top. Cook the chicken rolls in the skillet for about 5 minutes, or until all sides are nicely browned. 

6. Transfer the browned rolls to a microwave-safe 9" square baking dish. Microwave, uncovered, on high power for 8-9 minutes or until cooked through, turning halfway through cookery.

7. Transfer the rolls to a serving platter and spoon over some of the cooking juices.

Taquitos

These were so tasty and so easy to make!!  I used thinly sliced london broil mixed with seasoning (cumin, oregano, garlic powder, chili powder) and cheese as the filler.  Definitely a keeper, I will try chicken next time.

Taquitos

2-3 T oil (I used corn oil)

10 corn tortillas

2 c. cooked shredded beef

2/3 c. shredded cheddar cheese

1. Preheat oven to 350 degrees and oil up a baking sheet.

2. Heat 2 T oil in small skillet over medium-high heat. Once hot, fry each tortilla one at a time until soft, about 20 seconds per side. Add more oil if needed. Transfer to plat using a paper towel to separate each tortilla.

3. To assemble, spoon 2 Tablespoons of meat misture into a tortilla and roll closed. Place on prepared baking sheet. Repeat until all are rolled.

4. Bake in oven for 15-20 minutes or until ends start to brown. Remove and sprinkle cheese on top. Turn oven setting to broil and broil for 2-3 minutes or until cheese melts. Remove from oven and serve with toppings like shredded lettuce, guacamole, salsa, sour cream, etc.

Baked Chicken with Cashews

The chicken was pretty good, if a bit dry, unfortunately the sweet potato was uninspiring. I will keep this recipe and will try it again, perhaps not baked as long.  I also would like to try this recipe with almonds. I don't have a toaster over, so I used the oven.

Baked Chicken with Cashews

1 large chicken thigh or 1/2 a boneless chicken breast, skinned

1 1/2 t. butter, melted

1/8 t. paprika

1/8 t. curry powder

1/8 t. oregano

dash garlic powder

dash cayenne pepper

salt, if desired

1 T cashew pieces or slivered almonds

1 small yam or sweet potato

1. Place chicken in individual casserole.  

2. Combine butter, oregano, garlic powder, and pepper. Mix well.

3. Spoon over chicken.

4. Bake, uncovered, in 350º toaster oven, along with yam, for 45 to 60 minutes, or until chicken and yam are tender. About 10 minutes before chicken is done, baste chicken with butter mixture in casserole and sprinkle cashews over top. Makes 1 serving.

Blueberry Crisp

This crisp was even better than the apple crisp I made for Independence Day!!  I adjusted this recipe to have more butter, more brown sugar, more cinnamon, and less flour (I used oat flour).  I used fresh blueberries. So yummy with ice cream, too.  

Blueberry Crisp

3 c. blueberries or 16-ounce package of frozen blueberries

2 T lemon juice

2/3 c. packed brown sugar

1/2 c. flour

1/2 c. quick-cooking oats

1/3 c. butter, softened

3/4 t. cinnamon

1/4 t. salt

cream or ice cream

1. Heat oven to 375º.

2. Arrange blueberries in ungreased 8"x8"x2" square baking dish. Sprinkle with lemon juice.

3. Mix brown sugar, flour, oats, butter, cinnamon, and salt. Sprinkle on top.

4. Bake until topping is light brown and blueberries are hot, about 30 minutes. Serve warm with cream. Makes 4-6 servings.

Apple Crisp

This is the recipe I have always used for my Apple Crisp.  My family started an Independence Day tradition, we bake up the Apple Crisp during dinner, take it out of the oven and go watch the Fireworks.  When we get back we eat the still warm Apple Crisp with ice cream.  About a half a minute in the microwave will heat it up nicely if it has cooled too much.

I always add more butter, more brown sugar, more cinnamon, and less flour.  This time I followed the recipe exactly and it became apparent why I do the alterations.  Also, the apples get a bit dry, so adding some additional moisture, perhaps some lemon juice, might be a good idea if the apples are not as juicy as they should be.  I am off gluten right now, so I used oat flour and it was fine. This is a keeper, when modified of course!!

Apple Crisp

4 c. sliced tart apples (about 4 medium)

2/3 to 3/4 c. packed brown sugar

1/2 c. all-purpose flour

1/2 c. oats

3/4 t. ground cinnamon

3/4 t. ground nutmeg

1/3 c. butter, softened

1. Heat oven to 375º. Arrange apples in greased square 8"x8"x2" square pan.

2. Mix remaining ingredients and sprinkle over apples.

3. Bake until topping is golden brown and apples are tender, about 30 minutes.

4. Serve warm and, if desired, with cream or ice cream. Makes 6 servings.

Korean Style Chicken

This dish has WAY too much soy sauce for my preference, it was so salty!! Part of that could have been the MSG that was an ingredient.  I might try this again with less soy sauce and no Accent.

Korean Style Chicken

3 lb. chicken breasts, cut into 1/8-inch slices about 2" square

1/4 c. soy sauce

2 T sesame seeds

1/8 t. salt

1/8 t. pepper

1 green onion, chopped fine

1 clove garlic, chopped fine

1 t. peanut oil

1 T sugar

1 t. Accent [MSG]

1. Add soy sauce to the chicken.

2. Place sesame seeds in an iron skillet and heat until the seeds begin to swell up and pop. Put the seeds in the bottom of a wooden bowl along with the sale and, using the back of a large spoon, crush them as fine as possible [I used my ceramic mortar and wooden pestle]. Add the pepper, onion, garlic, peanut oil, sugar, and Accent.

3. Stir the chicken and the soy sauce into this mixture and let stand for 30 minutes.

4. Put mixture into a large skillet, cover, and cook over low heat until the chicken is tender.  If it becomes too dry during the cooking time, add a little water. Serve at once, piping hot. Serves 4.

London Broil

This marinade was perfect, I have a couple others to try, but this one is definitely a keeper. I used this beef in many other dishes this week.  It would have made a great sandwich, but I am off gluten for now so perhaps next time.

London Broil

1 1/2 t. salt

1 t. sugar

2 T minced onion

1/2 t. dry mustard

1/2 t. Italian seasoning

1/4 t. ground ginger

1/2 t. pepper

1/4 c. lemon juice

1/2 c. vegetable oil

1 garlic clove, minced

1 flank steak (about 2 lb.)

1. Combine all ingredients except the steak, blending well. Place steak in a glass or enamel baking dish. Cover with the marinade mixture and refrigerate at least 6 hours or overnight, turning the steak occasionally.

2. Preheat broiler. Remove steak from the marinade and broil about 5" from the heat for 5-6 minutes on each side. Meat should be rare.

3. Cut steak diagonally across the grain in thin slices. Serve with buns, mustard, and mayonnaise. Serves enough for about 36 buns.

Chicken Sticks with Peanut Sauce

This recipe tasted nice, but boy did it have a lot of ingredients!!  Also, I learned my lessons about either curry powder or turmeric, yellow stains were all over my kitchen towels, potholders, and my plastic storage containers.  Don't know if I will do this one again, if I do I am going to make sure I don't use my plastic containers and will use paper towels!!  Also, my kitchen smelled like curry for days afterwards!!

Chicken Sticks with Peanut Sauce

1/3 c. olive oil

1 T soy sauce

1 t. honey

3 cloves garlic, minced

1 T curry powder

1 t. ground coriander

1 t. ground turmeric

1 t. ground cumin

salt and pepper, to taste

2 lb. boneless, skinless chicken breasts, cut into 1-inch cubes

1/4 c. vegetable oil

1 small onion, finely chopped

2 cloves garlic, finely chopped

1/4 t. tabasco sauce

1/4 c. heavy cream

1/4 c. water

1/4 c. smooth peanut butter

1/4 c. fresh lemon juice

2 T brown sugar

pinch ground cinnamon

1/4 c. boiling water

1. Combine the first 9 ingredients in a bowl.  Add the chicken pieces and mix well. Cover and marinate in the refrigerator for 2 hours.

2. Heat the oil in a large, nonstick skillet over low heat. Add onion and garlic. Cook, stirring, until wilted, about 5 minutes.

3. Add the curry powder and tabasco. Cook 2-3 minutes, stirring to mellow the flavors. Stir in the cream and water, then stir in the peanut butter, lemon juice, brown sugar, and cinnamon. Mix well.

4. Bring the mixture to a boil and immediately reduce the heat to low. Simmer gently, stirring, until the sauce thickens, about 5 minutes. Place in a food processor [I used my blender] and process until smooth, adding the boiling water slowly through the feed tube to bind the sauce. Scrape the sauce into a bowl and reserve.

5. Thread the chicken pieces evenly on 6 skewers and grill over hot coals, 3 inches from the heat source , for 5 minutes per side. [I used my broiler] Serve immediately with the peanut sauce. Serves 6.

Golden Gate Chicken, Cantonese

This dish was an interesting blend of sweet and tangy and I didn't cook the rice long enough. The original recipe said to "heat" the batter ingredients, which I did. Only after did I realize it was a typo and it should have read "beat". I really like the taste of fresh ginger, I need to make more recipes using it in the future!!

Golden Gate Chicken, Cantonese

1/2 c. golden seedless raisins

13 3/4 oz. chicken broth

1 T chopped fresh ginger (or 3/4 t. powdered ginger)

2 1/2 t. soy sauce

2 T cornstarch

1/4 c. dry sherry

2 t. sugar

3 T vinegar

2 lb. boned, skinned chicken breasts, cut into 1 1/2-inch chunks

1/2 c. sifted flour and water

1 egg

1 t. onion powder

3/4 t. salt

1/2 c. cooking oil

1. Bring the first 4 ingredients to a simmer.

2. Blend cornstarch, sherry, and sugar together. Stir into sauce and cook clear. Add vinegar and keep warm.

3. Beat together flour, water, egg, onion powder, and salt. Dip chicken in batter, drain, and fry until golden in heated oil.  Cook a single layer at a time.

4. Combine with hot sauce. Makes 6 servings.

Very Ritzy Chicken

This dish was interesting, it worked out great for me because I had several ingredients that I needed to use up. I am off gluten, so I used some croutons I made out of gluten-free bread for the seasoned bread crumbs.  I had some shredded mozzarella cheese to use rather than the slices.  As usual for me, there wasn't enough of the sauce, I would have doubled it had I known before I started the recipe. The flavors were good, and I will keep this one, but double the sauce next time!!

Very Ritzy Chicken

3 whole chicken breasts (6 half-breasts), skinned and boned
2 eggs, lightly beatedn
1 c. seasoned bread crumbs
3 T olive oil
1 pint heavy cream
1 c. Parmesan cheese, grated
2 T parsley, chopped
salt and pepper, to taste
6 slices mozzarella cheese

1. Dip chicken breasts into beaten eggs and coat with bread crumbs. 2. Heat oil in a frying pan on medium heat. Add coated chicken and brown lightly on both sides. Remove from pan and place in a greased 9" x 13" baking dish, topping each breast with a slice of mozzarella cheese.
3. Mix together remaining ingredients in a saucepan and cook until mixture gets hot and thickens. Pour over chicken and bake in a 350º oven for 25 minutes.
4. This may be prepared a day or two in advance and refrigerated before baking.

Lemony Pine Nut Pilaf

This dish was a bit too lemony for my taste, although I added some cooked chicken for leftovers and it was nice.  I think with some adjustments it could work better.

Lemony Pine Nut Pilaf

1 c. chicken broth
1 c. uncooked regular white rice
2 T butter
1/3 c. pine nuts
2 T chopped fresh parsley
1 T grated lemon peel
2 T lemon juice

1. In a medium saucepan, bring chicken broth to a boil and stir in rice. Cover and simmer for 20-25 minutes or until rice is tender and liquid is absorbed.
2. Meanwhile, melt butter in a small saucepan over low heat. Saute pine nuts until golden brown. Stir in parsley, lemon peel, and lemon juice.
3. Pour butter mixture over rice, stir to coat. Makes 6 servings.

Brown Rice with Garlic and Cashews

I liked the taste of this dish, but somehow the garlic got burned. Perhaps I had the heat up too high? I will keep this recipe, and hopefully will prepare it better next time.

Brown Rice with Garlic and Cashews

4 T peanut oil

2 c. short-grain brown rice [you will use half and save the rest for fried rice later]

3 1/2 c. water

2 t. plus pinch salt

1 large clove garlic, slivered

1/2 c. broken unsalted cashews

1. Heat 1 1/2 Tablespoon oil in large saucepan over medium-high heat. Add rice and cook, stirring constantly until fragrant, about 3 minutes. Add the water and 2 teaspoons salt. Heat to boiling. Stir well, cover pan, and reduce heat to low. Cook until water is absorbed, about 45 minutes. Let stand covered for 10 minutes.

2. Meanwhile, heat remaining 2 1/2 Tablespoon of oil in a small skillet over low heat. Add garlic and cook gently until golden, about 3 minutes. Stir in cashews and cook 2 minutes longer. Sprinkle with pinch salt.

3. Add garlic and cashews with oil to rice and toss to combine. Serve half the rice (about 3 cups). Let remaining rice cool and refrigerate for making fried rice later.

Crispy Fried Chicken

This was a much better preparation for fried chicken, and the seasoning is better than my last recipe. I will keep this recipe until I find a better one. The difference is that instead of just an egg dip there is a batter dip. I used corn oil and it worked fine. One secret I keep reading about is to dry off the chicken before you flour it up. This recipe actually calls for moistening the chicken pieces!!

Crispy Fried Chicken

2 1/2 to 3 lb. cut-up frying chicken
shortening for deep frying
1 1/2 c. flour
1 T garlic salt
1 1/2 t. black pepper
1 1/2 t. paprika
1/4 t. poultry seasoning
2/3 c. flour
1/2 t. salt
1/8 t. pepper
1 egg yolk, beaten
3/4 c. flat beer or water

1. Combine first batch of seasoning (through second flour) and set aside.

2. Combine second batch of seasoning (after 2nd flour). Combine egg yolk and beer or water. Add gradually to dry ingredients.
3. Heat shortening to 365º in a deep saucepan or deep fryer to a depth of 2 inches.
4. Moisten the chicken pieces and dip in seasoned flour, then batter, then back in seasoned flour.
5. Fry in hot shortening for 15 to 18 minutes or until well browned.
6. Drain on paper towels. 4 servings.

Parsley Ravioli with Brown Butter Sauce

I had some leftover Ricotta cheese and found this recipe yesterday. I was pleased with how the ravioli turned out, even though I didn't let the butter brown up enough!! The flavor is light and bright, and the lemony sauce helps to brighten it even more. Some tips I have are that you should set the finished ravioli on a damp dishcloth rather than on a greased pan. I did both (didn't have enough cookie sheets handy) and the raviolis stuck to the greased pan. However, try to have enough cookie sheets handy to place the boiled ravioli on in the oven while keeping warm. The other tip I have is to definitely use those large round spoons with holes for removing the ravioli from the pan, and tilt it against the side of the pan to drain off the water. I also used 5 or 6 ravioli in the boiling pan, more would make them stick together. This is definitely a keeper and I will freeze the leftover ravioli to make with the sauce later. I didn't eat the parsley in the sauce, but it did add some flavor and looked nice on the plate.

Parsley Ravioli with Brown Butter Sauce

1 c. Ricotta cheese
1/4 c. grated Parmesan cheese
1 c. finely chopped flat-leaf parsley (aka Italian parsley)
1 large egg

1/2 t. salt
1/4 t. pepper
48 round won ton wrappers (about 9 oz.)
6 T butter
2 t. lemon juice
1/2 c. leaves of flat-leaf parsley

1. Combine cheeses, chopped parsley, egg, salt and pepper in a medium bowl. Bring a large pot of salted water to a boil.
2. Lay 8 wrappers on a flat surface and spoon 1 Tablespoon cheese mixture onto center of each. Working with 1 wrapper at a time, moisten edge with water and top with another wrapper, pressing to seal tightly. Transfer ravioli to a greased baking sheet, cover, and repeat to maker more ravioli. Preheat oven to 250º.
3. Cook 4 to 5 ravioli at a time in boiling water until dough is tender, 3 minutes. Transfer to greased baking sheet in a singe layer, cover with foil, and keep warm in oven.
4. While the second to last batch of ravioli is boiling, melt butter in a large frying pan over medium-high heat. Cook, swirling until light golden, 3 minutes. Remove from heat and stir in lemon juice and parsley leaves. Layer ravioli and sauce on a platter. Serves 4.