Broccoli and Ricotta Ravioli

Broccoli and ricotta ravioli starts with slightly charred sauteed broccoli which may be an acquired taste to some while to the rest of us, makes our mouth water! Pair that with the mild ricotta and almost nutty Parmigiano Reggiano or Parmesan and we have a winner! Meat-free Monday recipe anyone? I can hear a roar of applause from the Eat More Veg movement too but here are some other reasons you will love this easy-to-prepare homemade broccoli and ricotta ravioli…

How to Prepare Homemade Ravioli From Scratch

Step 1: Mix the eggs and flour, knead, and leave to rest in the fridge for an hour.

Step 2: Roll out the dough on an adequately floured surface, until the pasta sheet is thin enough for you to see the silhouette of your hand against light.

Step 3: Use a spoon to portion the filling onto the pasta sheets leaving enough space between each one, as you would need to cut out the filled sheets.

How to Make Broccoli and Ricotta Ravioli

Step 1: Prepare your homemade pasta sheets

Step 2: Parboil the broccoli florets for 10 minutes (add 1 teaspoon of salt to the water), drain, and saute them until they are either slightly charred or browned (you would need to leave the broccoli florets undisturbed for a few minutes while sauteeing for this).

Step 3: Once the sauteed broccoli florets have cooled, tip them into a bowl with ricotta, grated parmigiano reggiano, pecorino, salt, and freshly ground black pepper if using. Mash this up into a paste.

Step 4: Bring water to a boil while you work on step 5

Step 5: Roll out the pasta sheets into 2 (equal) long rectangles and use a spoon to top half the rolled-out sheets with the broccoli and ricotta filling. Leave adequate space between each topping depending on the circumference of the cutout tool you have. Cover the filled pasta sheets with the remaining pasta sheet.

Step 6: Cut out the ravioli and leave them on a lightly floured surface (to avoid sticking) while you prepare the sauce.

Step 7: Heat a skillet over medium-high heat, drizzle in some olive oil, and cream with a splash of water and salt. Once it starts to bubble, stir and add in the salt. When hot, take it off the stove and sprinkle in the grated cheese. Stir well to form a thick sauce

Step 8: Boil the ravioli in salted water for approximately 4 minutes (or until the ravioli floats), then drain and toss them into the sauce. Flip the pan instead of using a cooking spoon to mix the broccoli ravioli with the cream sauce. Top with some more cheese while flipping the pan and serve.

Broccoli and Ricotta Ravioli Useful Tips

Once filled and cut out, do not pile the ravioli over each other while you wait to boil them; otherwise, they may stick to each other, causing the sheets to rip when pulled apart.

Lightly flour your working surface before topping the pasta ravioli sheets with the filling. This will make it easier to move them once they are cut out.

Do not be shy to press a little hard when cutting out the ravioli for a defined shape

I hope you enjoyed making the broccoli and ricotta ravioli, please give it a thumbs up below. Should you have leftover ricotta, here are some delicious and simple ricotta recipes you can try and enjoy!

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Another Broccoli Recipe You Might Love

Broccoli Pesto With Walnuts

Pesto made with walnuts, broccoli, and cheese.

Print Recipe

Broccoli & Ricotta Ravioli

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lunch/Dinner – Italian

By Angela – Serves: 2

Prep Time: 1 hr 30 minutes (including 1 hour pasta dough resting time) – Cooking Time: 30 minutes – Total Time: 2 hours

Simple homemade ravioli with a broccoli and ricotta filling.

Ingredients

• RAVIOLI
• Homemade ravioli sheets recipe
• BROCCOLI FILLING
• 100g/2 cups broccoli florets
• 170g/ 1/2 cup ricotta
• 25g/ 1/2 cup parmigiano reggiano
• 2 tbsp grated pecorino
• olive oil
• salt
• SAUCE
• 51g / 1/4 cup light double cream
• 1 tablespoon water
• salt and freshly ground black pepper to taste

Instructions

RAVIOLI

1

Make a batch of ravioli sheets using this recipe.

BROCCOLI FILLING

2

Parboil the broccoli florets for 10 minutes (add 1 teaspoon of salt to the water) or until the stem can be pierced with minimal effort.

3

Drain, and saute the broccoli with 3 tablespoons of olive oil over medium high heat until they are either slightly charred or browned (you would need to leave the broccoli florets undisturbed for a few minutes while cooking for this).

4

Once the sauteed broccoli florets have cooled, tip them into a bowl with ricotta, grated parmigiano reggiano, pecorino, salt, and freshly ground black pepper if using. Mash this up into a paste.

5

Bring water to a boil while you work on the next step

6

Remove the pasta dough from the fridge and roll out the pasta sheets into 2 (equal) long rectangles and use a spoon to top half the rolled-out sheets with the broccoli and ricotta filling. Leave adequate space between each topping depending on the circumference of the cutout tool you have. Cover the filled pasta sheets with the remaining pasta sheet.

7

Cut out the ravioli and leave them on a lightly floured surface (to avoid sticking) while you prepare the sauce.

SAUCE

8

Heat a skillet over medium-high heat, drizzle in the olive oil, cream, with a splash of water and salt. Once it starts to bubble, stir and sprinkle in the salt. When hot, take it off the stove and sprinkle in the grated cheese. Stir well to form a thick sauce.

9

Boil the ravioli in salted water for approximately 4 minutes (or until the ravioli floats), then drain and toss them into the sauce.

10

Flip the pan instead of using a cooking spoon to mix the broccoli ravioli with the cream sauce.

11

Top with some more cheese while flipping the pan and serve.