Broccoli ravioli with broccoli sauce Recipe

Broccoli ravioli with broccoli sauce


For the dough: - 2 eggs medium - 200 g. flour

For the stuffing - 500 g broccoli - 2 potatoes - 3-4 anchovies - 1 garlic clove - 50 g grated parmesan - 3 tbls Extra virgin olive oil

Per the sauce - 200 g. broccoli (only tips) - 50 g. black olives - 1 garlic clove - Extra virgin olive oil - parmesan cheese

How to make Broccoli ravioli with broccoli sauce

  1. Cook broccoli in hot salted water until tender, strain the water.
  2. Boil potatoes with their skin, peel the m and press them in bowl.
  3. Heat 3 tbls oil with one clove of garlic in a pan until the garlic is colored and has released its flavor, turn off the heat and dissolve the anchovies in the hot oil, add the boiled broccoli and cook stirring for 5 min.
  4. Let cool, then add the pressed potatoes, the parmesan cheese and blend well.
  5. Make mound with the flour on your work surface and scoop out a well in the middle. Pour the eggs into the hole and work the eggs and the flour together till you have a smooth dough. Knead the dough for ten to fifteen minutes, until it is smooth, firm, and quite elastic. Don't skimp on the kneading or the dough will tear while you're rolling it out. Now you can start to roll out the dough using a rolling pin or using a special machine made for this purpose. Keep on flipping and rolling till you have a sheet that's almost transparent.
  6. Using a glass cut out dough discs of about 8-10 cm diameter (you should obtain a 30 discs).
  7. Put one tbls of filling at the center of each disc, fold the disc and press the borders to avoid that the filling exit while cooking.
  8. Prepare the sauce heat 3-4 tbls of extra virgin olive oil in a pan with another clove of garlic, add the broccoli tips (uncooked) and the olives, add 2-3 spoon of boiling water and cook until broccoli are just tender.
  9. Cook the ravioli in abundant boiling salted water, strain the water and serve with the sauce and sprinkle with parmesan cheese .

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