Creamy and packed with vegetables, this ravioli is a hit! It's topped with a tomato sauce and is finished in an hour.
Thanks to my cousin, Sara, for giving me this amazing flavor combination idea!
You don't even need a pasta maker, but a good sturdy rolling pin will be helpful.
A good way to ensure the ravioli will not explode (because it's overstuffed) is by crimping the edges with a fork.
Another note is that you should make sure not to stuff your ravioli's too much. A teaspoon will be a good amount.
|Level: 👩🏽🍳👩🏽🍳|Time: 1 hour|Serves: 3-4|
Ravioli dough (just the dough part)
1/3 cup pureed broccoli
3/4 cup ricotta
2oz cream cheese
Tomato sauce (optional - you can use any sauce you want)
Combine pureed broccoli, ricotta, and cream cheese. Roll out ravioli dough into a rectangle until it's paper-thin. Add 1 teaspoon worth of filling over 1/2 the rectangle. Fold over and cut. Crimp with a fork.
Place into boiling salted water and cook for 2 minutes or until the ravioli rises to the top.
- The Bored Baker 👩🏽🍳