If there were ever a dish to prove that Sicilian cooking is one big love affair with bold flavors, it’s caponata. A little cheeky but think of it as eggplant having a wild holiday fling with tomatoes, vinegar, and olives—sultry, tangy, and unapologetically Mediterranean.

This is not a side dish that politely sits in the corner; this is a caponata that flirts with your nose the moment it hits the pan and demands your attention until the very last bite.

What Is Caponata?

Caponata is a traditional Sicilian eggplant stew—sweet, sour, savory, and utterly seductive. The beauty of this dish lies in its balance: the richness of fried eggplant, the brightness of tomato, the briny pop of olives, and the gentle tang of vinegar, all swirling together into something greater than the sum of its parts.

Traditionally, green olives are used to cut through the sweetness but I play it a little cheeky— by using black olives instead. They melt into the dish with a softer, rounder saltiness, giving the caponata a darker, almost smoky depth. Authenticity purists, cover your eyes; flavor-seekers, this one’s for you.

Why This Caponata Recipe Works

The Tomato Base: Don’t settle for just any tomatoes. I use Mutti crushedtomatoes and a touch of Mutti tomato paste for that velvety, concentrated richness. The aroma alone will make you weak in the knees—it’s like bottling up the Sicilian sun and pouring it straight into your pan.

Eggplant Glory: Fried until golden, the eggplant cubes soak up the tomato sauce with all their caramelized, earthy sweetness.

Sweet & Sour Harmony: A splash of vinegar and a sprinkle of sugar (just enough to tease, not overwhelm) gives that iconic agrodolce twist that makes Sicilian cuisine unforgettable.

When the caponata bubbles away, your kitchen will smell like a bustling Sicilian trattoria—rich tomatoes simmering with garlic, eggplant caramelizing, vinegar hitting the pan with a tangy kiss. It’s intoxicating.

How to Serve Caponata

Caponata is one of those recipes that refuses to be pigeonholed. Serve it warm as a side dish, spoon it over grilled fish, or let it cool to room temperature and pile it high on bruschetta. But here’s my personal favorite:

Allow your homemade focaccia with pancetta to greedily soak up the sweet-and-sour juices your caponata has worked so hard to create. The salty pancetta, the pillowy bread, and the glossy vegetable stew—it’s a trio that might just make you forget your own name.

Make It Yours

Stick to green olives if you want the classic, briny sharpness of a traditional Sicilian nonna’s recipe. Play with capers, celery, or even raisins if you like more complexity. Always make enough for tomorrow—it’s even better once the flavors marry overnight.

This caponata recipe is a love letter to Sicily with just a touch of rebellion. It’s earthy, sweet, tangy, and utterly addictive. Whether you’re spooning it onto crusty bread, serving it alongside grilled meats, or letting your no knead homemade focaccia with pancetta do the soaking, one thing is guaranteed: this dish will seduce you, again and again.

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⠀

Fluffy Focaccia for Your Caponata

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Caponata

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Side, Lunch, Dinner – Italian, Sicilian

By Angela – Serves: 4

Prep Time: 5 minutes – Cooking Time: 20 minutes – Total Time: 25 minnutes

Sicilian caponata recipe made with fried eggplants, tomato sauce and olives. A sweet and sour Mediterranean side or appetizer.

Ingredients

• 1 eggplant⠀
• 1 tablespoon granulated sugar⠀
• 3 tablespoons (13ml) red wine vinegar⠀
• 1 golden onion⠀
• 1 celery stick⠀
• 400g mutti polpa (can of crushed tomatoes without skin)⠀
• 1 tablespoon tomato paste⠀
• 14 olives or more ⠀
• 2 teaspoons rinsed capers⠀
• fresh basil

Instructions

1

Rinse the capers 2 times

2

Dice the eggplant into sizeable cubes, fry them until golden and light. Lay them on a kitchen paper towel to drain excess oil

3

Make the sweet and sour sauce by stirring sugar to the vinegar. ⠀

4

Your onions and celery should be diced to half the size of the eggplants

5

Sauté the onions until just golden, then toss in the celery to cook for about 2-3 minutes. You need them to retain that crispy crunch

6

Next, pour in crushed tomatoes and add a dollop of tomato paste, a pinch of salt and stir.

7

Pop in the rinsed capers, the sweet and sour sauce; stir and add in the olives.

8

Now add in the eggplants, then pine nuts and fresh basil leaves.

9

Let it cook for 3 minutes just to marry the flavours and ingredients then serve it with your favourite bread or my homemade focaccia stuffed with pancetta ⠀

There’s something magical about pasta—it’s comfort in a bowl, and it never goes out of style. But sometimes, pasta with plain tomato sauce just isn’t bold enough. Enter: pasta with roasted red pepper and ricotta sauce. Creamy, smoky, and irresistibly smooth, this dish transforms a handful of simple ingredients into something that feels restaurant-worthy yet easy enough for a weeknight dinner for the whole family. This is the kind of recipe you want to keep in your back pocket: quick, easy and indulgent.

Why You’ll Love This Pasta with Roasted Red Pepper and Ricotta Sauce

Simple ingredients – Red bell peppers, garlic, ricotta, olive oil, and Parmigiano Reggiano. That’s it!

Bold flavor – Roasting the peppers and garlic creates a deep, smoky sweetness that balances beautifully with the creamy ricotta.

Quick and easy – Most of the time is hands-off oven roasting. The actual cooking is effortless.

Versatile – Works with spaghetti, fussili, penne, rigatoni, or whatever pasta that holds on to sauce well.

If you’re looking for easy pasta recipes that feel special but don’t require hours in the kitchen, this is it.

Why You’ll Love This Pasta with Roasted Red Pepper and Ricotta Sauce

Roast the vegetables

Preheat your oven to 200°C (400°F).

Wrap the garlic bulb in parchment and foil (so that it roasts and softens for the first 10 minutes, then open it to brown for about 2-3 minutes). Place the red bell pepper on a tray, drizzle it with olive oil, and roast for 40 minutes (rotating the pepper every so often for even charring). The garlic will take a little less—remove it once it’s soft and slightly browned (should be no more than 14 minutes).

Blend the sauce

When the pepper is charred and blistered. Wrap it in foil, or put it in a tin or plastic bag, the moisture will help peel off the skin) make sure to remove the seeds.

Tip the roasted garlic clove, pepper, and its juices into a blender.

Cook the passata (tomato sauce) with a drizzle of olive oil for about 5 minutes. Let it cool and add it to the blender with the ricotta to blitz until smooth and creamy.

Cook the pasta

Cook the pasta until al dente.

Bring it all together

Pour the sauce into a pan over low heat. Toss the pasta into the sauce until each one is coated before sprinkling in the parmigiano reggiano.

Serve

Finish with an extra snowfall of Parmigiano Reggiano.

Tips for an Amazing Red Pepper Pasta & Ricotta Sauce Plus Alternatives

Roast the peppers until charred – You could do this in bulk to as they freeze beautifully and can be blended into future sauces or soups.

Use quality ricotta – Fresh, creamy ricotta makes all the difference in texture and flavor. Blending the ricotta with the other ingredients yields a creamier and silky sauce. If added directly to already blended tomato and red pepper, it would leave little white lumps which is not as nice texture wise .

Add heat – If you love spice, toss in a pinch of chili flakes when blending the sauce.

Make it vegan – Swap ricotta for cashew cream and use nutritional yeast instead of Parmigiano.

Why This Recipe Works

The secret lies in roasting. Roasted red peppers develop a deep sweetness that pairs perfectly with mellow, caramelized garlic.

Ricotta adds body and creaminess without being heavy, and Parmigiano sharpens everything with a salty, nutty finish.

Together, they create a sauce that clings to pasta in the most satisfying way.

This isn’t just another pasta recipe—it’s the perfect balance of smoky, creamy, and savory flavors that taste far more complex than the effort it takes.

So make some…

Whether you’re cooking for yourself on a quiet evening or serving friends over a bottle of wine, pasta with roasted red pepper and ricotta sauce is the dish that will impress every time. It’s proof that a few simple ingredients, treated right, can create extraordinary flavor.

So, skip the jarred sauces and make this instead—it’s creamy, smoky, quick, and absolutely unforgettable.

If you loved this recipe, don’t forget to check out the blog for more simple, delicious pasta recipes that bring comfort and joy to your table. And of course, some bread recipe like this one to scoop up all that delicious smoky goodness!!!

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Other Red Bell Pepper Recipe You Might Love

Easy Meat Stuffed Bell Peppers

A hearty, wholesome dinner idea. These classic Italian meat stuffed bell peppers are filled with a savory mix of ground beef, pork, pine nuts, fresh herbs, and Parmigiano Reggiano—comfort food at its best.

Print Recipe

Pasta with Roasted Red Pepper and Ricotta Sauce

Vote UpVote Down (No Ratings Yet)

Lunch, Dinner – Meditarranean

By Angela – Serves: 3-4

Prep Time: 10 minutes – Cooking Time: 1 hour – Total Time: 1hr 10 minutes

Creamy, smoky and simple, pasta with roasted red pepper and ricotta sauce made with red pepper, garlic, passata, ricotta and a generous sprinkle of parmigiano reggiano.

Ingredients

• Olive oil
• 1 red bell pepper
• 1 garlic clove
• 300ml passata
• 100g fresh ricotta
• 300g fussili pasta
• 40g grated parmigiano reggiano
• Salt to taste

Instructions

Roast the vegetables

1

Preheat your oven to 200°C (400°F).

2

Wrap the garlic bulb in parchment and foil (so that it roasts and softens for the first 10 minutes, then open it to brown for about 2-3 minutes). Place the red bell pepper on a tray, drizzle it with olive oil, and roast for 40 minutes (rotating the pepper every so often for even charring). The garlic will take a little less—remove it once it’s soft and slightly browned (should be no more than 14 minutes).

Blend the sauce

3

When the pepper is charred and blistered. Wrap it in foil, or put it in a tin or plastic bag, (the moisture will help peel off the skin) make sure to remove the seeds.

4

Tip the roasted garlic clove, pepper, and its juices into a blender.

5

Cook the passata (tomato sauce) with a drizzle of olive oil for about 5 minutes (add salt). Let it cool and add it to the blender with the ricotta to blitz until smooth and creamy.

Cook the pasta

6

Cook the pasta until al dente in salted water.

Bring it all together

7

About 3 minutes before the pasta is ready, pour the sauce into a pan over low heat. Toss the pasta into the sauce until each one is coated before sprinkling in the Parmigiano Reggiano.

Serve

8

Finish with more Parmigiano Reggiano.

Meat stuffed bell peppers are a classic comfort food that bring warmth and flavor to any table. This traditional Italian-style recipe combines ground beef and pork, fresh parsley, toasted pine nuts, Parmigiano Reggiano, and a soft breadcrumb mixture made from stale bread soaked in milk.

The result is a hearty, satisfying dish that’s perfect for family dinners or meal prep.

Why You’ll Love These Meat Stuffed Bell Peppers

If you’re searching for easy stuffed bell pepper recipes or authentic Italian stuffed peppers, this version is a must-try. The mix of ground meat and parmigiano creates a rich, savory filling, while the bell peppers become tender and slightly sweet as they roast in the oven.

I love meatballs in a rich tomato sauce. But these meat stuffed bell peppers are another level.

These meat stuffed peppers are great to pack for lunch. And since they are quite filling you might not need to prepare too many sides. To make them is as simple as tossing all the ingredients into the bowl and mixing well. Then fill and bake, there you go- meat stuffed peppers.

Ingredients for Meat Stuffed Peppers

Old bread: If you have some old bread, break it apart and use it here. Just drizzle some milk over it to soften. Then crumble using your fingers. Use only the flesh of the bread, not the crust.

The amount of milk i used may vary from how much you need depending on how hard or soft your bread is. What you want is for the bread to be crumbled not to be overly soggy. That said, pour the milk in bit by bit and not all at once.

Pine nuts: I love the bite the pine nuts give the meat stuffed peppers which are moist with a wonderful aroma from the peppers.

Meat: I use a half and half mixture of beef and pork because you get the filling richness from the beef and tenderness from the pork.

Parmigiano Reggiano: A good meatball-style dish would be incomplete without a generous sprinkle of parmigiano.

Tips for Best Results

• Use red or yellow peppers for a sweeter flavor.

• Make extra and freeze for easy weeknight dinners.

• Serve with a side of oven roasted potatoes and salad.

Whether you’re looking for ground beef recipes, stuffed pepper meal prep ideas, or a cozy Italian dinner recipe, these pork and beef stuffed bell peppers are a flavorful, protein-rich option the whole family will love

Looking for a hearty, wholesome dinner idea? These classic Italian beef stuffed bell peppers are filled with a savory mix of ground beef, pork, pine nuts, fresh herbs, and Parmigiano Reggiano—comfort food at its best.

Whether you’re feeding the family or prepping meals for the week, this easy stuffed pepper recipe is packed with flavor and sure to satisfy.

I hope you enjoyed the meat stuffed peppers. Please give it a thumbs up below.

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Meat Stuffed Peppers

Vote UpVote Down (+7 rating, 3 votes)

Lunch/Dinner – International

By Angela – Serves: 3

Prep Time: 20 minutes – Cooking Time: 1 hour – Total Time: 1 hour 20 minutes

A hearty, wholesome dinner idea. These classic Italian meat stuffed bell peppers are filled with a savory mix of ground beef, pork, pine nuts, fresh herbs, and Parmigiano Reggiano—comfort food at its best.

Ingredients

• 3 large bell peppers (red & yellow)
• 2 slices stale bread (without the crust), soaked in 1/2 (55ml) cup milk
• 60g grated Parmigiano Reggiano
• 1/4 cup (34g) pine nuts, lightly toasted
• 1/2 cup fresh parsley, chopped
• 1 large egg
• 1/2 tsp freshly ground black pepper
• 1 teaspoon sea salt
• 250g ground beef
• 250g ground pork
• 2 tablespoons natural breadcrumbs

Instructions

1

Preheat your oven to 180°C (350°F).

2

Lightly toast the pine nuts, leave them to cool then roughly chop.

3

Split the bell peppers in half, and remove the seeds and membranes.

4

Mix the (dry) breadcrumbs with 3 tablespoons of Parmigiano Reggiano, set aside.

5

In a large bowl, mix the milk-soaked crumbed bread with, Parmigiano, pine nuts, parsley, egg, salt, black pepper, grated Parmigiano and ground beef, pork.

6

Stuff each bell pepper generously with the meat mixture and sprinkle the dry breadcrumb mixture over each one.

7

Place them upright in a baking dish with a drizzle of olive oil over each bell pepper.

8

Cover with foil and bake for 45 minutes, then uncover and bake for another 15 minutes until golden and cooked through.

9

During the last 15 minutes, flip each bell pepper (which will have the top cooking in the pepper juices and beef fat to give it that golden crispy top) to cook for 7 minutes then flip them back to brown for the remainder of the 15 minutes.

I have yet to come across someone who doesn’t like pasta, have you? Well, this spaghetti and meatballs recipe is not only filling and family-friendly, but also a wonderful winter-warming recipe.

How to Make Spaghetti with Meatballs

How to Make Meatballs

Step 1: pour milk over the diced bread and crumble it between your fingers.

Step 2: add salt, black pepper, and the egg to the bread, mix, then tip in the minced meat and ensure it’s evenly mixed with the breadcrumb mixture

Step 3: roll each meatball into a bite-sized piece. Heat the oil to an optimum frying temperature and fry the meatballs over medium heat until golden brown overall

Step 4: heat the pan over medium heat. Drizzle oil into the pan, sauté the onions until translucent then tip in the celery and carrots to cook and soften for about 5 minutes before pouring in the Passata (tomato purée) and meatballs. Reduce the heat to low and let simmer for 20 minutes.

Step 5: bring water to a boil while the meatball sauce thickens

Step 6: drain the pasta and add it to the meatball sauce. Sprinkle in the grated cheese, mix and serve.

If you liked the spaghetti with meatballs. Please give it a thumbs up below, or share it with someone who might enjoy it just as much or more

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Pasta Recipes You Might Love

Easy Lasagna Bolognese Recipe

Mouthwatering layers of homemade lasagna sheets sandwiched with a perfectly seasoned smooth bechamel sauce, rich bolognese sauce, and cheese. Are you sure you want to miss out on this?

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Spaghetti with meatballs

Vote UpVote Down (+1 rating, 1 votes)

lunch/dinner – Italian & International

By Angela – Serves: 3

Prep Time: 15 minutes – Cooking Time: 40 minutes – Total Time: 55 minutes

A filling serving of spaghetti with meatballs that are tender and succulent from the richly simmered passata with vegetables. Perfect winter warmer or packed lunch recipe

Ingredients

• MEATBALLS
• 2 slices of white bread
• 40ml (1/4) cup milk
• 1 teaspoon salt
• 1/2 teaspoon finely ground black pepper
• 45g grated parmigiano reggiano
• 1 small egg
• 200g minced beef
• 1 cup sunflower oil
• olive oil
• SAUCE
• olive oil
• 1 small brown onion (finely diced)
• 1 carrot (finely diced)
• 1 celery stick (finely diced)
• 600ml passata (tomato puree)
• 50g grated parmigiano for serving
• 300g spaghetti
• salt

Instructions

1

Pour milk over the diced bread and crumble it between your fingers.

2

Add salt, black pepper and the egg to the bread, mix, then tip in the minced meat and ensure it’s evenly mixed with the breadcrumb mixture

3

Roll each meatball into a bite-sized piece. Heat the oil to an optimum frying temperature and fry the meatballs over medium heat until golden brown overall

4

Heat the pan over medium heat. Drizzle oil into the pan, sauté the onions until translucent then tip in the celery and carrots to cook and soften for about 5 minutes before pouring in the Passata (tomato purée) and meatballs. Reduce the heat to low and let simmer for 20 minutes.

5

Bring water to a boil while the meatball sauce thickens. Add salt to the water and cook the pasta until al dente

6

Drain the pasta and add it to the meatball sauce while it is off teh stove. Sprinkle in the grated cheese, mix and serve.

This open-pan chicken & veg oven-bake yields a fragrant, tender, and utterly finger-licking delicious chicken recipe.

And there’s more to be happy about, to prepare it is as simple as searing the chicken and layering it in a casserole dish with vegetables and stock then leaving it to do its thing in the oven while you do other things that bring you joy.

You could also add potatoes to the chicken ovenbake recipe, though I suggest you dice them at least twice the size of the other vegetables to avoid them getting mushy.

There is one catch though, the skin stays on for the chicken to retain its dripping juiciness which keeps it ‘ripping moist’!

The measurements in the recipe card can be tweaked by using equal amounts of onion, celery, carrots, and bell pepper. Then use enough vegetable stock to cover the chicken and veg.

You don’t need to cook the chicken until all the stock is absorbed. Leave some to use as sauce.

Options to Accompany Your One-pan Chicken & Veg

Serve with more greens: I am an absolute sucker for a serving of creamy spinach with parmesan.

Make it into a salad: shred the oven-baked chicken onto a luscious bowl of crunchy romaine salad with homemade herbed croutons and a creamy salad dressing perhaps?

Perhaps a wrap/sandwich? Yap, carelessly tear the meat off the bone and use it in wraps or sandwiches.

If you liked the onepot chicken & veg ovenbake. Please give it a thumbs up below, or share it with someone who might enjoy it just as much or more 

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Another Chicken Recipe You Might Love

Sweet and Sour Chicken

Diced chicken, lightly coated with egg and corn starch then deep fried and sauteed in a sweet and tangy sauce with onions, sweet red bell peppers, and pineapple chunks.

Print Recipe

Onepot Chicken & Veg Ovenbake

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Lunch/Dinner – International

By Angela – Serves: 3

Prep Time: 5 minutes – Cooking Time: 1 hr 15 minutes – Total Time: 1 hr 20 minutes

A hearty and filling chicken ovenbake dish with vegetables

Ingredients

• 500g chicken thighs with skin
• 3 Carrots
• Red and yellow bell peppers ( 1 of each)
• 1 litre Vegetable stock
• 1 Brown onion
• 2 Celery sticks
• Salt and pepper to taste
• 1 tablespoon of Peppercorns

Instructions

1

Dice the onions, carrots, celery and bell peppers to roughly the same size.

2

Sauté the onions over medium heat until soft and translucent, then tip in the celery, carrots and bell peppers to cook for a further 2 minutes

3

Set the vegetables aside

4

In the same pan, heat some olive oil and sear the chicken until browned on all sides

5

Preheat the oven to (250°C / 482°F). Put half of the vegetables in the casserole dish then add in the chicken and top that with the vegetables.

6

Heat up your vegetable stock in the same pan you cooked the chicken, add salt to taste then pour it over the chicken and veggies until they are submerged.

7

Sprinkle in the black peppercorns if using, cover and cook it in the oven for an hour or until the chicken is cooked through and the stock is almost all used up (reserve a little as a sauce).

8

Remember to turn the chicken at least once during cooking and uncover the casserole dish 10 minutes before taking it out to brown the chicken a bit. If you don’t like skin, this would be a good time to remove it and dollop some butter knobs over the chicken to brown.

Gateau di Patate is a typical Neapolitan food, a comfort food for me. Made with potatoes boiled in salted water that is then pealed and riced/mashed with a mixture of Parmigiano cheese, salt, diced cooked ham, and black pepper. It is layered in a casserole dish that is buttered and lined with breadcrumbs. The potato mixture is topped with “drained” mozzarella cheese covered with another layer of potato and finished with breadcrumbs and dollops of butter. This yields a gooey soft cheesy interior with a slightly crunchy breadcrumb exterior that we all end up fighting for at home. I hope you enjoy this winter warmer recipe.

How to Make Gateau Di Patate

Step 1: boil the potatoes (unpeeled) in salted water until they are soft. In the meantime, slice or roughly chop the mozzarella and put it in a sieve over a bowl to drain the excess milk.

Step 2: peel and rice (or mash) the potatoes. Whisk an egg into the potatoes then mix this with Parmigiano, salt, and black pepper.

Then mix in the ham

Step 3: Butter your casserole dish and line it with breadcrumbs.

Step 4: Portion half of the potato mixture into the casserole dish. Evenly top that with the mozzarella cheese then add the rest of the potato mixture.

Step 5: Finish with a generous sprinkle of breadcrumbs

Evenly on the potatoes and add little knobs of butter and a drizzle of olive oil.

Bake the gateau di patate at 210°C / 410°F for 20 minutes or until beautifully golden.

If you liked the gateau di patate. Please give it a thumbs up below, or share it with someone who might enjoy it just as much or more

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A Delicious Recipe for Your Leftover Potatoes

Easy Pasta with Potatoes

Pasta with potatoes is a comforting and warm dish made with pasta and simmered potatoes blended to make a creamy sauce with Parmigiano Reggiano.

Print Recipe

Gateau di patate (Cheesy Potato & Ham Ovenbake)

Vote UpVote Down (+1 rating, 1 votes)

lunch/dinner – Italian

By Angela – Serves: 3

Prep Time: 10 minutes – Cooking Time: 1 hour – Total Time: 1 hour 10 minutes

Ingredients

• 400g everyday potatoes
• 50g Parmigiano Reggiano
• 150g diced cooked ham (thinly sliced)
• salt and black pepper to taste
• 2 eggs
• 1/2 cup breadcrumbs
• 25g butter
• 3 tablespoons olive oil

Instructions

1

Bring a pot of water to a boil, add a tablespoon of salt

2

Tip in the potatoes to boil (unpeeled) until they are soft. In the meantime, slice or roughly chop the mozzarella and put it in a sieve over a bowl to drain the excess milk.

3

Peel and rice (or mash) the potatoes. Whisk an egg into the potatoes then mix this with Parmigiano, salt, diced ham, and black pepper.

4

Butter your casserole dish and generously line it with breadcrumbs.

5

Portion half of the potato mixture into the casserole dish. Evenly top that with the mozzarella cheese then add the rest of the potato mixture.

6

Finish with a generous sprinkle of breadcrumbs evenly on the potatoes and add little knobs of butter and a drizzle of olive oil. Bake at 210°C / 410°F for 20 minutes or until beautifully golden.

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

Vote UpVote Down (+5 rating, 1 votes)

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.

Chicken and spinach cutlets lovers, let’s gather… I have something you might like and here’s the bonus, you can sneak veg in it and you will actually enjoy it and so will your kids or guests! You might also love the fact that these chicken and spinach cutlets are a great make-ahead recipe that you can freeze for later saving you time for the other important things that bring you joy. Here’s how to make it.

Chicken and Spinach Cutlets Ingredients

Chicken: I used chicken thighs for a more tender cutlet, but you can use chicken breasts

Cheese: Parmigiano Reggiano is used in this recipe but you can substitute that with Parmesan

Breadcrumbs: You can use panko breadcrumbs as I did, regular breadcrumbs, or even homemade breadcrumbs!

How To Make Chicken and Spinach Cutlets

Wash and blanch the spinach. Squeeze out the excess water and set aside.

Remove the excess fat from the chicken and dice it into chunks.

Tip the chicken into a food processor (you can also chop this with a sharp knife, it will just take a wee bit longer), and add the Parmigiano Reggiano, blanched spinach, salt, and black pepper. Process to mix, having a few small lumps is fine.

Line a chopping board with cling film and tip the chicken mixture onto it. Lay another piece of cling film over the chicken (ensuring you have left enough space to spread it out). Spread the chicken using your fingertips to shape it into a rectangle (the thickness will depend on your preference and how you would like to cut this out).

If you would like to make these into rectangular cutlets or chicken fingers; then roll the chicken mixture to fit that.

Once “rolled out”, use the blunt end of a knife to portion the chicken into rectangles or chicken fingers as shown below. Leave the chicken in the freezer for about 30 minutes to firm up (which will help when breading).

Coat the chicken in the flour, egg (salted) and finally the breadcrumbs

Heat the frying oil (you can cook this in the oven for 20 minutes at (210°C / 410°F). Fry until golden and serve with potatoes, rice, or even salad, and enjoy!

If you liked the chicken and spinach cutlet recipe. Please give it a thumbs up below, or share it with someone who might enjoy it just as much or more

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Another Chicken Recipe You Might Enjoy

Spinach Stuffed Chicken With Pancetta

Chicken breast stuffed with spinach and parmesan all neatly wrapped in slightly crispy pancetta? A wonderful option for weekday dinner.

Print Recipe

Chicken and Spinach Cutlets

Vote UpVote Down (+2 rating, 2 votes)

lunch/dinner – International

By Angela – Serves: 3

Prep Time: 45 minutes – Cooking Time: 10 minutes – Total Time: 55 minutes

Delicious and simple chicken mixed in with spinach and parmigiano reggiano. Breaded and fried to a golden crisp on the outside and tender on the inside.

Ingredients

• 500g chicken thighs
• 70g blanched spinach
• 50g Parmigiano Reggiano/parmesan
• 1 teaspoon salt
• 1/2 teaspoon (or as desired) finely ground black pepper
• 1 cup of flour
• 1 egg
• 1 and 1/2 cup plain breadcrumbs

Instructions

1

Wash and blanch the spinach. Squeeze out the excess water and set aside.

2

Remove the excess fat from the chicken and dice it into chunks.

3

Tip the chicken into a food processor (or chop with a sharp knife), and add the Parmigiano Reggiano, blanched spinach, salt, and black pepper. Process to mix, having a few small lumps is fine.

4

Line a chopping board with cling film, and tip the chicken mixture onto it. Lay another piece of cling film over the chicken (ensuring you have left enough space to spread out the chicken) using your fingertips to shape it into a rectangle (the thickness will depend on your preference and how you would like to cut this out).

5

If you would like to make these into rectangular cutlets or chicken fingers; then roll the chicken mixture to fit that.

6

Once "rolled out", use the blunt end of a knife to portion the chicken into rectangles or chicken fingers. Leave the chicken in the freezer for about 30 minutes to firm up (which will help when breading).

7

Coat the chicken in the flour, egg (seasoned with salt) and finally the breadcrumbs

8

Heat the frying oil (you can cook this in the oven for 20 minutes at (210°C / 410°F) fry until golden and serve with potatoes, rice, or even salad, and enjoy!

Why shouldn’t you enjoy lasagna made with fresh homemade lasagna sheets? I think we can all agree that Italian food (well, most of what we know) is delicious. However, as much as we want to enjoy this delectable cuisine, it is not always easy to find a good brand of pasta at the corner shop next to us or even at the supermarket.

Sadly, in some countries (my home country included), you are likely to spend double the price for imported pasta that is half the quality of what you could find elsewhere.

That’s why I want to show you how to make your own pasta dough to make lasagna sheets, and ravioli, among many other recipes. So that you too can enjoy delicious homemade pasta.

Intimidated? Don’t be, here is what I say… if you can make chapati, roti, or other flatbread then you can definitely make your own homemade pasta with just 2 ingredients. But this isn’t just about making the pasta, it’s about getting excited about the endless possibilities of what you could do with it!

Here’s what you need to prepare homemade pasta.

Homemade Pasta Ingredients

Flour: The flour you need is 00 flour. What is this and what differentiates it from your other flour types? Well, 00 is a very finely ground flour, if you rub it between your fingers you can tell the difference.

Can you use flour that is not 00 flour? Yes, you can, try all-purpose flour.

How to Prepare Homemade Pasta Dough

Tip the flour onto your kitchen counter or working space, and make a well in the middle.

Add the eggs into the well and begin by whisking the eggs as you slowly incorporate the flour. Once it’s almost all mixed in ditch the fork and use a bench scraper to ring the dough together. Knead it for about 10 minutes until it comes together.

Wrap the dough in cling film and leave to rest in the fridge for 30 minutes.

Wrap the dough in cling film and leave it to rest for 1 hour, no less than 30 minutes in the fridge.

Rolling the dough

Using a rolling pin: After the dough has rested, dust the working area with flour and shape the dough into a rectangle. If you’re using a rolling pin, it would be easier to portion the dough into 1/4 pieces and roll it out into a large rectangle.

(make sure you wrap the dough that you are not currently working on, with cling film).

The sheets should be so thin that you can see the silhouette of your hand as you hold it. And finally cut the homemade lasagna sheets into the desired size that fits into your casserole dish. Or use the pasta for ravioli; you could also cut them into tagliatelle or spaghetti.

Using a pasta machine: Portion the dough into 1/4’s then shape the dough (working on one at a time) into a rectangle on a generously floured surface then pass it through the pasta machine starting with the thickest setting.

Change the setting each time you pass the pasta through the machine until you reach the lowest (thin) setting.

P.S. (pasta machine setting numbers are not mentioned in this post as they will vary from brand to brand.)

Lay the sheets on a lightly floured surface until you are ready to cook them.

Here’s What to Expect While Preparing Pasta Dough

Kneading: After mixing the flour with the eggs, it may happen that it is rather tough to knead. But remember the dough doesn’t need to be soft and supple. It will come together and soften while in the resting stage.

Is it ready? How will you know if the dough is ready to be put in the fridge? Roll it into a ball and press the top using your thumb. The dough should quickly spring back, then let it rest for at least 30 minutes.

Using it: Are you ready to use your homemade lasagna sheets? Here’s a crucial tip: use a brush to dust off any excess flour before laying each sheet into the baking dish when making lasagna.

I hope you enjoyed your homemade fresh pasta. If you did, please give it a thumbs up below.

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Use Your Pasta Sheets on This Recipe

Easy Lasagna Bolognese Recipe

Print Recipe

Homemade pasta

Vote UpVote Down (+6 rating, 2 votes)

Lunch/Dinner – Italian

By Angela – Serves: 3

Prep Time: 30 minutes Total Time: 1 hour 30 minutes

Wherever you are, as long as you have flour and eggs. In under 2 hours, you can also have your own fresh homemade lasagna sheets.

Ingredients

• 250g 00 flour
• 2 whole eggs and 1 yolk
• 
  
• TOOLS
• Useful tools (affiliated links) for this recipe:
• pasta machine

Instructions

PREPARE THE DOUGH

1

Tip the flour onto the kitchen counter and make a well in the middle

2

Add the eggs into the 'well' and begin to whisk using a fork as you slowly incorporate the flour.

3

Once it's almost all mixed in ditch the fork and use a bench scraper to ring the dough together. Knead it for about 10 minutes until it comes together.

4

Wrap the dough in cling film and leave to rest in the fridge for 30 minutes.

ROLL THE PASTA

5

Dust your working area with flour

6

Shape the dough into a rectangle, then press the dough onto the flour. Roll it out enough to start passing it through the pasta machine.

7

Pass the dough through the pasta machine about 3 times at the initial setting, keep reducing the setting and passing the pasta through it until it reaches the thinnest setting and you are done.

8

You can opt to cut the pasta into spaghetti, tagliatelle or even use it for ravioli.

Come on, you know you need to eat your veg at some point right? And what better way than to marry your favorite carb with vegetables… enter broccoli pasta that will be ready in 20 minutes. Did anyone order a quick busy weeknight recipe? This is a recipe that marries smoky, charred depth from the broccoli with the mild flavor of the pasta to create a pasta dish that even your little ones will want more of.

Here’s what more you might love about this recipe. The broccoli is parboiled for a few minutes before being sauteed in garlic-infused extra virgin olive oil until the florets are lightly browned, slightly caramelized, and crisp on the edges. Pair this delightful, charred, and slightly bitter yet sweet broccoli with the delicate pasta and nutty Parmigiano Reggiano cheese for a healthy pasta recipe that won’t leave you feeling overly guilty you had carbs. So, shall we make some pasta?

This article contains affiliate links to which I would receive a commission should you make a qualifying purchase.

How to Make Broccoli Pasta in 3 Quick Steps

Step 1: Separate the broccoli florets from the stem. Wash and tip them into a pot of salted boiling water.

Step 2: When the broccoli stem is soft enough for you to pierce with little resistance, drain the broccoli.

Step 3: Bring a separate pot of water to a boil for the pasta. Simultaneously, add olive oil to a saucepan, and toss in the garlic to infuse the oil before tipping the parboiled broccoli in to saute until browned or slightly charred as the pasta boils at the same time.

Step 4: Once the pasta and broccoli are ready. Tip the pasta into the saucepan with the broccoli and sprinkle in the Parmigiano Reggiano or Parmesan if that is what you will be using.

And that’s it! Your healthy pasta with broccoli is ready to be served.

Please give this Broccoli Pasta recipe a thumbs up below. And try my other broccoli recipes.

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You Might Also Love This Broccoli Recipe

Cheesy Broccoli and Potato Gratin

This cheesy broccoli and potato gratin is what your cold or winter lunches and nights yearn for. Want a simple yet filling side, make this for your family!

Print Recipe

Broccoli Pasta - A Healthy Pasta Recipe

Vote UpVote Down (+1 rating, 1 votes)

Lunch, Dinner – International

By Angela – Serves: 2

Prep Time: 5 minutes – Cooking Time: 20 minutes – Total Time: 25 minutes

A healthy serving of pasta, tossed in smoky, charred sauteed broccoli and parmigiano reggiano.

Ingredients

• Broccoli
• Pasta
• Parmigiano Reggiano/Parmesan
• Salt to taste

Instructions

1

Separate the broccoli florets from the stem. If you prefer, separate the florets into smaller pieces (keep in mind that this will reduce the time it takes to parboil them compared to if parboiled with a thicker stem)

2

Wash and tip the broccoli into a pot of salted (1.5 teaspoon of salt) boiling water over high heat.

3

When the broccoli stem is soft enough for you to pierce with little resistance, drain it.

4

Bring a separate pot of water to a boil for the pasta. Simultaneously, add olive oil to a saucepan, and toss in the garlic to infuse the oil (it will be easier to tilt the pan to form a puddle around the garlic)

5

Tip the parboiled broccoli into the saucepan to saute until browned or slightly charred as the pasta boils at the same time.

6

Once the pasta and broccoli are ready. Tip the pasta into the saucepan with the broccoli, get it off the heat and sprinkle in the Parmigiano Reggiano or Parmesan if that is what you will be using.