Best Ravioli Broccoletti Recipes

RAVIOLI BAKED WITH BROCCOLI AND SPINACH

Steps:

• Preheat broiler or oven to 500 Bring large stockpot of water to a boil.
• Steam broccoli for about 5 minutes until bright green and slightly tender.
• As water heats up to a boil, heat a large skillet over medium heat.
• Add olive oil and chopped garlic, and saute for about 1 minute.
• Next, add drained spinach to the pan, along with the steamed broccoli.
• Toss vegetable well with garlic oil to coat evenly.
• Sauté for about 5 minutes.
• Season with salt and pepper, remove from the heat into a bowl, and set aside.
• For the sauce: In the same skillet, melt the butter and whisk in the flour into the butter and cook for about 1-2 minutes.
• Add stock, raise heat and bring mixture to a boil, whisking the entire time.
• Slowly whisk in milk and parmesan, and let mixture bubble for about 2 more minutes until thickened.
• Season sauce with nutmeg (if desired) and salt and pepper.
• For the pasta: When pasta water is boiling add salt, stir, and add ravioli.
• Cook for about 4 or 5 minute, until slightly underdone.
• The ravioli will finish cooking with sauce under the broiler.
• Place a thin layer of the white sauce in an oven proof casserole dish.
• Drain ravioli.
• Layer ½ of the ravioli in the baking dish.
• Next add ½ of the broccoli/spinach mixture Add a couple ladles of the sauce to cover this first layer, a little more than half of it.
• Add the rest of the vegetable mixture, then the remaining half of the ravioli.
• Spoon the remaining sauce over the top (a little less than half of it) and top with grated cheese of your choice.
• Place casserole dish under the broiler or in oven about 8 or so inches from the element.
• Broil about 5 minutes until cheese melts and is bubbly and starting to brown.

SICILIAN PASTA AND BROCCOLI

Steps:

• Heat the water for your pasta while you prepare the broccoli.
• In a shallow, 10-inch saute pot, heat the 1 cup olive oil over medium-high heat (see Cook's Note). Add the broccoli to the oil and season it with salt. Saute the broccoli for about 4 minutes, or until it takes on a toasty color. The broccoli will absorb a lot of the oil, so if you find your pot getting dry, just add a little more oil to it. Throw in the garlic and cook for about another minute, until it's slightly brown. Don't burn the garlic! Take the broccoli off the heat and set it aside.
• Prepare the penne according to the package directions. Drain the pasta and toss it in the pot with the broccoli, garlic, and olive oil. If the mixture seems dry, add a little more oil.
• Toss in the Parmigiano-Reggiano cheese, stir, and garnish with the parsley.

RAVIOLI AND BROCCOLI ALFREDO

Steps:

• Preheat oven to 350.
• Cook ravioli according to package directions. Keep warm. (After they're cooked, you can brown them in some oil to give them some color, if desired).
• Heat oil in large skillet over Medium-High heat.
• Add garlic and cook for 30 seconds.
• Add broccoli, mushrooms, red peppers and yellow peppers. Cook and stir for 5 minutes or until peppers are starting to get tender.
• Add ravioli and half the jar of Alfredo sauce. Stir to combine.
• Dump the entire mixture into a glass baking dish.
• Pour the rest of the Alfredo sauce over the ravioli mixture and spread it around to cover.
• Sprinkle the Parmesan (or Mozzarella) over the casserole.
• Bake 20-25 minutes or until cheese melts.
• If you want to brown the cheese, turn the oven to Broil and broil the casserole for 5 minutes. Make sure you watch it so the cheese doesn't burn.

BROCCOLI RABE RAVIOLI WITH PARMIGIANO AND PISTACHIOS

Steps:

• Filling:
• Bring a large pot of well-salted water to a boil over medium heat. Set a bowl of well-salted ice water on the counter. Add the broccoli rabe and cook for 1 minute, remove the broccoli rabe from the boiling water and plunge it immediately into the salted ice water. Reserve the boiling water to cook the pasta. Once the broccoli rabe has cooled, remove it from the ice water and squeeze out any excess water.
• Finely chop the broccoli rabe (the food processor works really well here) and put it in a large mixing bowl. Add the ricotta, eggs and Parmigiano and season with salt, to taste. Taste for seasoning and adjust, if needed. Put the filling in a pastry bag and reserve.
• Pasta:
• Set the pasta roller on the widest setting (#1). Start with half the pasta dough, keep the other half covered until ready to use. Using your hands, flatten the dough as much as you can to facilitate it going through the pasta roller. Run the dough through the roller, twice dusting it in between rolls if it feels sticky. Fold the dough into thirds and turn it 90 degrees (a quarter turn) and run it through the pasta machine 2 to 3 times. Move the roller to the next setting (#2) and run the pasta through. Dust lightly with flour if the dough feels sticky. Continue to run the dough through the machine reducing the opening (or moving the setting to the next larger number) in between every roll. Stop when you get to the correct thinness, this will usually be around number 5 or 6 on the dial, but every machine is different, you will have to be the judge of your own pasta thickness.
• *Tip: When rolling out pasta dough, always hold the pasta on the tops of your hands- palms down! If you hold it fingers up you will create stretch marks and those are never good!
• To assemble the ravioli:
• Lay out the dough on a flat surface. Brush the lower half of the dough (the part that is closest to you) lightly with water. This is the glue that will hold the ravioli together. Use the glue sparingly, if you use too much the pasta will slide and not stick. Pipe 1-inch balls of filling onto the pasta that has been brushed with water, leaving about 2 inches between each ball. Fold the top half of the pasta down over the filling to meet the bottom edge. Using your index fingers, poke around each filling ball to seal the ravioli shut, AND to make sure that there are no air bubbles. Using a fluted round cutter or a fluted pastry wheel or even a drinking glass, cut out each ravioli. Transfer to a sheet tray dusted with semolina or polenta and reserve until ready to use.
• To cook the ravioli and make the sauce:
• Add the butter to a large saute pan and bring to a medium heat. Add 1 cup of chicken stock and season with salt, to taste. Shake the pan to incorporate the butter and stock and simmer until the stock has reduced a bit and the sauce looks velvety and is the consistency of heavy cream. If the sauce thickens too much, adjust the consistency with chicken stock.
• Add the ravioli to the pot of boiling water and cook for 3 to 4 minutes. Carefully remove the ravioli from the cooking water and put them immediately into the sauce. Bring the sauce to a boil shaking frequently to be sure that the ravioli dont stick to the bottom of the pan. Sprinkle with 1 cup of Parmigiano and swirl to combine the cheese with the sauce.
• Transfer the ravioli to a serving platter and sprinkle with a little more grated Parmesan. Garnish with chopped pistachios and serve.
• Mangia Bene!