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RECIPE
12 INGREDIENTS9 STEPS25MIN

Broccoli and Ricotta Ravioli

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This Broccoli and Ricotta Ravioli is simple and delicious!
25MIN
Total Time

Cooking with Tovia

Learn to cook with Chef Tovia Gartenberg! You’ll find an assortment of recipes such as how to make Southern Fried Chicken to Gluten-Free Macaroni and Cheese!
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
3/4 cup
Broccoli Florets , finely chopped
2 cups
Ricotta Cheese
2
Eggs , beaten
1/2 cup
1/2 Tbsp
1/4 tsp
Dried Thyme
1/8 tsp
Ground Nutmeg
6 cups
Water
16 fl oz
Marinara Sauce
to taste
Fresh Pasta

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Nutrition Per Serving

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CALORIES
326
FAT
19.2 g
PROTEIN
17.9 g
CARBS
20.9 g

Cooking Instructions

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Step 1
Into a mixing bowl, add Broccoli Florets (3/4 cup), Ricotta Cheese (1 pound), and Egg (1). Stir to combine.
Step 2
Add Mozzarella Cheese (1/2 cup), 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.
Step 3
Roll out Fresh Pasta (to taste). Scoop spoonfuls of the cheese mixture and place a few inches apart on the pasta.
Step 4
Brush the edges of the pasta with Egg (1).
Step 5
Layer the other sheet of pasta over top. Press edges together.
Step 6
Cut around the cheese pockets.
Step 7
Place ravioli in the freezer for 15 minutes to firm up.
Step 8
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.
Step 9
Top ravioli with vegetarian Marinara Sauce (16 fluid ounce) and additional mozzarella. Serve and enjoy!

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Nutrition Per Serving
Calories
326
% Daily Value*
Fat
19.2 g
25%
Saturated Fat
10.3 g
52%
Trans Fat
0.4 g
--
Cholesterol
160.5 mg
54%
Carbohydrates
20.9 g
8%
Fiber
3.9 g
14%
Sugars
7.3 g
--
Protein
17.9 g
36%
Sodium
2184.6 mg
95%
Vitamin D
0.8 µg
4%
Calcium
416.8 mg
32%
Iron
2.2 mg
12%
Potassium
729.8 mg
16%
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