Ravioli with Broccoli Filling
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 packs dough (50 g pasta dough, rolled out)
- 400 g broccoli
- 10 g butter
- 1 shallot (s), finely chopped
- 3 slices toast, soaked in milk
- 1 egg yolk
- 1 egg white
- 50 g parmesan, freshly rated
- salt
- pepper
- nutmeg
- 70 g butter
- Parmesan, freshly grated
Print Recipe
Pin Recipe Instructions
- I don`t make the pasta dough myself because I don`t have a pasta machine. But the one I bought is also very good.
- Wash and clean the broccoli, cut the heads into florets and the stalk into slices. Cook until firm to the bite in boiling salted water.
- Melt the butter in the pan and fry the finely chopped shallot in it until translucent. Add the broccoli and let it steep over medium heat while turning the aroma several times. Put into the blender together with the well-squeezed slices of toast and puree. Pour into a bowl, stir in the egg yolks and parmesan, season with salt, pepper and a touch of nutmeg.
- Roll out 2 sheets of dough. Put small portions of the filling on top with a small spoon. Brush the edges and the spaces in between with the whisked egg white. Place the remaining 2 sheets of pastry on top, press the edges well and cut the ravioli with a knife or pastry wheel.
- Let it boil briefly in lightly salted water - it only takes a few minutes!
- Serve with melted butter and freshly grated parmesan.
- If you don`t like it so pure, you can also serve it with a light tomato sauce, but I prefer the ravioli only with butter and parmesan.
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