Cooking Instructions
1.
Into a mixing bowl, add
Broccoli Florets (3/4 cup)
,
Ricotta Cheese (2 cups)
, and
Egg (1)
. Stir to combine.
2.
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.
3.
Roll out
Fresh Pasta (to taste)
. Scoop spoonfuls of the cheese mixture and place a few inches apart on the pasta.
4.
Brush the edges of the pasta with
Egg (1)
.
5.
Layer the other sheet of pasta over top. Press edges together.
6.
Cut around the cheese pockets.
7.
Place ravioli in the freezer for 15 minutes to firm up.
8.
Bring
Water (6 cups)
to a boil with
Salt (1/2 Tbsp)
and a little oil. Add the pasta and cook for 2-3 minutes. Remove with a slotted spoon.
9.
Top ravioli with vegetarian
Marinara Sauce (16 fl oz)
and additional mozzarella. Serve and enjoy!