Cooking Instructions
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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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