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RECIPE
15 INGREDIENTS 15 STEPS 1hr 15min

Roasted Broccoli and Ricotta Ravioli

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.
Roasted Broccoli and Ricotta Ravioli Recipe | SideChef
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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http://eastafternoon.com/
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A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
1hr 15min
Total Time
$3.87
Cost Per Serving

Ingredients

Servings
4
US / METRIC
1 cup
Broccolini
1 tsp
Crushed Red Pepper Flakes
1 cup
Ricotta Cheese
1
Lemon , juiced
10 ml of juice needed
1 tsp
Ground Nutmeg
4
Eggs , beaten
3 cups
Type 00 Flour
plus extra for dusting
4
Anchovy Fillets
1 clove
Garlic , thinly sliced
preferably a large clove
6
up to 10
as needed
to taste
Coarse Black Pepper
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Nutrition Per Serving

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CALORIES
919
FAT
55.6 g
PROTEIN
23.6 g
CARBS
86.6 g

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 (1 cup) with Crushed Red Pepper Flakes (1 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 (1 cup) , 10 ml of Lemon (1) , and Ground Nutmeg (1 tsp) . Refrigerate until needed.
Step 5
For the ravioli dough, sift the Type 00 Flour (3 cups) 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 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 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 (1 cup) 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.
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Nutrition Per Serving
Calories
919
% Daily Value*
Fat
55.6 g
71%
Saturated Fat
31.5 g
158%
Trans Fat
1.9 g
--
Cholesterol
323.1 mg
108%
Carbohydrates
86.6 g
31%
Fiber
3.2 g
11%
Sugars
3.1 g
--
Protein
23.6 g
47%
Sodium
694.8 mg
30%
Vitamin D
1.1 µg
6%
Calcium
201.5 mg
16%
Iron
1.5 mg
8%
Potassium
349.6 mg
7%
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