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Roasted Broccoli and Ricotta Ravioli

15 INGREDIENTS • 15 STEPS • 1HR 15MINS

Roasted Broccoli and Ricotta Ravioli

Recipe
Since we’re fast approaching brassica season, broccoli is just one of many veggies suited to a ravioli filling, with shredded kale, brussels sprouts, lightly charred cauliflower or if you can find it, romanesco sautéed in garlicky olive oil making for excellent stuffing.
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Since we’re fast approaching brassica season, broccoli is just one of many veggies suited to a ravioli filling, with shredded kale, brussels sprouts, lightly charred cauliflower or if you can find it, romanesco sautéed in garlicky olive oil making for excellent stuffing.
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East After Noon
A literary soul writer, stylist, recipe developer and neutralist.

1HR 15MINS

Total Time

$3.97

Cost Per Serving

Ingredients

Servings
4
us / metric
Broccolini
125 g
Broccolini
Crushed Red Pepper Flakes
3 tsp
Crushed Red Pepper Flakes
Ricotta Cheese
250 g
Ricotta Cheese
Lemon
1
Lemon, juiced
10 ml of juice needed
Ground Nutmeg
2 tsp
Ground Nutmeg
Egg
4
Eggs, beaten
Type 00 Flour
400 g
Type 00 Flour
plus extra for dusting
Salted Butter
200 g
Salted Butter
Anchovy Fillets
4
Anchovy Fillets
Garlic
1 clove
Garlic, thinly sliced
preferably a large clove
Sage Leaves
6
Sage Leaves
up to 10
Olive Oil
as needed
Olive Oil
Coarse Sea Salt
to taste
Coarse Sea Salt
Coarse Black Pepper
to taste
Coarse Black Pepper
Parmesan Cheese
to taste
Parmesan Cheese

Nutrition Per Serving

VIEW ALL
Calories
925
Fat
55.8 g
Protein
23.5 g
Carbs
87.3 g
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author_avatar
East After Noon
A literary soul writer, stylist, recipe developer and neutralist.

Cooking Instructions

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step 1
Preheat the oven to 400 degrees F (200 degrees C).
step 2
In a large bowl, combine the Broccolini (125 g) with Crushed Red Pepper Flakes (3 tsp) and drizzle over a little Olive Oil (as needed). Season the broccoli with Coarse Sea Salt (to taste) and Coarse Black Pepper (to taste) and arrange on a lined baking sheet.
step 2 In a large bowl, combine the Broccolini (125 g) with Crushed Red Pepper Flakes (3 tsp) and drizzle over a little Olive Oil (as needed). Season the broccoli with Coarse Sea Salt (to taste) and Coarse Black Pepper (to taste) and arrange on a lined baking sheet.
step 3
Roast the broccoli for 15-20 minutes until tender and slightly charred.
step 4
Leave the broccoli to cool before roughly chopping and combining with the Ricotta Cheese (250 g), 10 ml of Lemon Juice (1), and Ground Nutmeg (2 tsp). Refrigerate until needed.
step 4 Leave the broccoli to cool before roughly chopping and combining with the Ricotta Cheese (250 g), 10 ml of Lemon Juice (1), and Ground Nutmeg (2 tsp). Refrigerate until needed.
step 5
For the ravioli dough, sift the Type 00 Flour (400 g) and add a good grind of salt. On a flat surface, turn out the flour and make a well in the center.
step 5 For the ravioli dough, sift the Type 00 Flour (400 g) and add a good grind of salt. On a flat surface, turn out the flour and make a well in the center.
step 6
Pour in the Eggs (4) and, using a fork, work into the flour, forming a sticky dough.
step 6 Pour in the Eggs (4) and, using a fork, work into the flour, forming a sticky dough.
step 7
Dust the work surface with flour and knead the dough until it is smooth and elastic. Wrap the dough in clingfilm and leave to rest for half an hour.
step 7 Dust the work surface with flour and knead the dough until it is smooth and elastic. Wrap the dough in clingfilm and leave to rest for half an hour.
step 8
Halve the dough and keep one half wrapped in clingfilm to prevent it from drying out. Using a pasta machine or a rolling pin, roll out half the dough until you have a thin strip about 8 cm wide.
step 9
Spoon the chilled broccoli mixture on the pasta sheet, working in 10 ml dollops spaced equidistantly to allow for an edge.
step 10
Roll out the remaining pasta and gently drape over the broccoli dollops, cupping your hand around each pocket to press out any air.
step 10 Roll out the remaining pasta and gently drape over the broccoli dollops, cupping your hand around each pocket to press out any air.
step 11
Seal the edges of the ravioli pockets with a brush of water and if desired, use a ravioli cutter to press out small pockets.
step 11 Seal the edges of the ravioli pockets with a brush of water and if desired, use a ravioli cutter to press out small pockets.
step 12
For the anchovy butter sauce, melt the Salted Butter (200 g) in a saucepan until it starts foaming. Add in the Garlic (1 clove) and sauté until tender.
step 13
Melt the Anchovy Fillets (4) into the butter and add the Sage Leaves (6). Fry until the leaves are crisp. Season the butter sauce with black pepper and keep warm until needed.
step 14
Set a pot filled with salted water to boil. Once boiling, add a glug of olive oil and cook the ravioli in batches until al dente. Drain the ravioli.
step 15
Plate the pasta in warmed bowls and spoon over the butter sauce. Finally, add a grating of Parmesan Cheese (to taste) and serve.
step 15 Plate the pasta in warmed bowls and spoon over the butter sauce. Finally, add a grating of Parmesan Cheese (to taste) and serve.
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