Ravioli with broccoli and goat cheese : this recipe is simple, fast, and suitable for those who want to prepare a light first course without sacrificing a strong taste.
It is a simple and fresh, main-course pasta, perfect to prepare in the autumn or winter when the broccoli is fresh and luxuriant. Making pasta at home is much easier than you think.
Many people refuse to cook because they don’t have time or because of the complexity of the dish. Instead, sometimes you have to break away from the daily routine and try your hand at cooking. I also encourage my family, friends, and my children, to this new initiative, and I am sure they will start to love cooking in their own way.
Turn off your mobile phone forget about the social world that takes up most of our day and let’s have fun cooking with our loved ones.
I had shown the recipe of how to make homemade ravioli in my recipe for ravioli with mushrooms. In this recipe for ravioli with broccoli, the ravioli is also made by hand so you can follow the same procedure as before and changing only the filling.
- 200g 00 flour (1¼ cups)
- 200g Caputo semolina (1¼ cups)
- 4 eggs
- ¼ warm water (optional)
- 1 teaspoon salt
- 300g boiled broccoli (~ 3 cups)
- 250g ricotta (1 cup)
- 1 egg
- 50g pecorino (~8 tbsp)
- 50g soft goat cheese (~4 Tbsp)
- Salt and pepper
- 6 Tbsp butter
- 6 fresh sage leaves
- 4 Tbsp grated Parmigiano Reggiano
- Sift the flour and arrange it in a heap on your work surface.
- Add the eggs and the salt and with a fork beat the eggs together.
- Then begin to incorporate the mixture of flour, starting from the inner rim of the hole.
- You can add a little water to make it easier if the dough is hard.
- Knead vigorously by punching the dough.
- Form a loaf that you will then wrap in plastic wrap and leave to rest for at least 30 minutes.
- After, cut 4 pieces and take 1, keep the other 3 parts in the plastic paper so they won’t dry out.
- Roll out each into a thin sheet (about 1 mm) with a rolling pin or a machine to roll out the dough.
- Make rectangular strips 12 cm x 30 cm (4.7 x12 inches) and put them to the side on a floured board.
- Mash the boiled broccoli with a fork until it becomes creamy.
- Add the goat cheese and broccoli cream to the ricotta and mix well.
- Add the egg, salt, pepper, and grated pecorino.
- Mix everything well until you get a homogeneous
- Add the butter to a large skillet and melt it over medium-low heat.
- Add the fresh sage leaves and stirring continuously.
- First place a sheet of dough on a floured surface.
- Distribute the tablespoons of filling evenly over half of the sheet of dough.
- Fold the other half over the fillings and press the dough around each mound of filling to remove the air and then cut out squares with a pasta or pizza wheel cutter.
- Be sure to seal the ravioli well.
- To cook the pasta, bring a large pot of salted water to a boil.
- Add ravioli and cook for 2-3 minutes.
- Once they float to the top it is done.
- Add the cooked and drained ravioli to the skillet with the butter and sage leaves, and then toss to coat.
- Serve the ravioli with a light dusting of grated Parmigiano Reggiano.
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