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RECIPE
12 INGREDIENTS9 STEPS25MIN

Broccoli and Ricotta Ravioli

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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!
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This Broccoli and Ricotta Ravioli is simple and delicious!

25MIN

Total Cooking Time

12

Ingredients
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
Ingredient List
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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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Directions

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Step 1
Into a mixing bowl, add Broccoli Florets (3/4 cup) , Ricotta Cheese (2 cups) , and Egg (1) . Stir to combine.
Step 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.
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 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.
Step 9
Top ravioli with vegetarian Marinara Sauce (16 fl oz) and additional mozzarella. Serve and enjoy!

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