This Broccoli and Ricotta Ravioli is simple and delicious!
Total Time
25min
0.0
0 Ratings
Author: Cooking with Tovia
Servings:
4
Ingredients
•
3/4
cup
Broccoli Florets
, finely chopped
•
2
cups
Ricotta Cheese
•
2
Eggland's Best Classic Eggs
, beaten
•
1/2
cup
Mozzarella Cheese
, grated
•
2
tsp
Salt
•
1/4
tsp
Dried Thyme
•
1/8
tsp
Ground Nutmeg
•
1
tsp
Ground Black Pepper
•
1
tsp
Dried Oregano
•
6
cups
Water
•
16
fl oz
Marinara Sauce
•
to taste
Fresh Pasta
Cooking Instructions
1.
Into a mixing bowl, add Broccoli Florets (3/4 cup), Ricotta Cheese (2 cups), and Eggland's Best Classic 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 Eggland's Best Classic 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 (2 tsp) 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!
Nutrition Per Serving
CALORIES
326
FAT
19.2 g
PROTEIN
17.9 g
CARBS
20.9 g
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