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