Name: Broccoli and Ricotta Ravioli
Total time: PT1500.0S
Yield: 4
Ingredients: 3/4 cup Broccoli Florets; 1 pound Ricotta Cheese; 2 Egg; 1/2 cup Mozzarella Cheese; 2 1/4 teaspoon Salt; 1/4 teaspoon Dried Thyme; 1/8 teaspoon Ground Nutmeg; 1 teaspoon Ground Black Pepper; 1 teaspoon Dried Oregano; 6 cup Water; 16 fluid ounce Marinara Sauce; to taste Fresh Pasta

This Broccoli and Ricotta Ravioli is simple and delicious!

Easy

Low-Fat

Peanut-Free

Tree Nut-Free

Fish-Free

Cheese

Main Dish

Stove

Weeknight Dinners

Beginner

Low Salt

Quick

Nut-Free

Soy-Free

Tomato-Free

Pescatarian

Pasta & Noodles

Comfort Food

Lunch

Date Night

Shellfish-Free

Kid-Friendly

Dinner

Vegetarian

Quick & Easy

Pasta

Vegetables

Broccoli and Ricotta Ravioli

calories

total_fat

saturated_fat

trans_fat

cholesterol

total_carbohydrate

dietary_fiber

sugars

protein

sodium

vitamin_d

calcium

iron

potassium

Broccoli Florets

Ricotta Cheese

pound

Mozzarella Cheese

Salt

teaspoon

Dried Thyme

Ground Nutmeg

Ground Black Pepper

Dried Oregano

Water

Marinara Sauce

fluid ounce

Fresh Pasta

to taste

Into a mixing bowl, add {@0:}, {@1:}, and {@2:}. Stir to combine.

Into a mixing bowl, add Broccoli Florets (3/4 cup) [Finely Chopped], Ricotta Cheese (1 pound), and Egg (1 N/A) [Beaten]. Stir to combine.

Into a mixing bowl, add Broccoli Florets (3/4 cup), Ricotta Cheese (1 lb), and Egg (1). Stir to combine.

Add {@1:}, {@5:}, {@4:}, {@3:}, {@0:}, and {@2:}. Stir to combine and refrigerate.

Add Mozzarella Cheese (1/2 cup) [Grated], Salt (1/4 teaspoon), Dried Thyme (1/4 teaspoon), Ground Nutmeg (1/8 teaspoon), Ground Black Pepper (1 teaspoon), and Dried Oregano (1 teaspoon). Stir to combine and refrigerate.

Add Mozzarella Cheese (1/2 cup), Salt (1/4 tsp), Dried Thyme (1/4 tsp), Ground Nutmeg (1/8 tsp), Ground Black Pepper (1 tsp), and Dried Oregano (1 tsp). Stir to combine and refrigerate.

Roll out {@0:}. Scoop spoonfuls of the cheese mixture and place a few inches apart on the pasta.

Roll out Fresh Pasta ( to taste). Scoop spoonfuls of the cheese mixture and place a few inches apart on the pasta.

Roll out Fresh Pasta (to taste). Scoop spoonfuls of the cheese mixture and place a few inches apart on the pasta.

Brush the edges of the pasta with Egg (1 N/A) [Beaten].

Brush the edges of the pasta with Egg (1).

Layer the other sheet of pasta over top. Press edges together.

Place ravioli in the freezer for 15 minutes to firm up.

Bring {@0:} to a boil with {@1:} and a little oil. Add the pasta and cook for 2-3 minutes. Remove with a slotted spoon.

Bring Water (6 cup) to a boil with Salt (2 teaspoon) and a little oil. Add the pasta and cook for 2-3 minutes. Remove with a slotted spoon.

Bring Water (6 cups) to a boil with Salt (2 tsp) and a little oil. Add the pasta and cook for 2-3 minutes. Remove with a slotted spoon.

Top ravioli with vegetarian {@0:} and additional mozzarella. Serve and enjoy!

Top ravioli with vegetarian Marinara Sauce (16 fluid ounce) and additional mozzarella. Serve and enjoy!

Broccoli and Ricotta Ravioli

25MINS

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions

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