- **Broccoli Pesto Cheese Ravioli Pasta Ingredients:**
- Fresh broccoli florets
- Garlic cloves, peeled
- Pine nuts or walnuts
- Fresh basil leaves
- Parmesan cheese
- Pecorino Romano cheese
- Olive oil
- Salt and pepper, to taste
- Freshly grated black pepper
- Ravioli pasta filled with a mixture of the above ingredients
- Additional olive oil for cooking ravioli
- Optional: Pinch of red pepper flakes (for added heat)
- Fresh parsley or basil for garnish
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Looking for a unique twist on classic pesto pasta? Try this broccoli pesto cheese ravioli recipe! This dish is packed with flavor, nutrients, and texture, making it perfect for any occasion. Follow these detailed steps to create your own delicious broccoli pesto cheese ravioli.
#### Ingredients:
- 1 cup fresh broccoli florets
- 2 cups fresh spinach leaves
- 1/4 cup grated Parmesan cheese
- 1/4 cup nutritional yeast (optional, for extra flavor and health benefits)
- 3 cloves garlic, minced
- 1/2 cup pine nuts or walnuts
- 1/2 cup olive oil
- Salt and pepper to taste
- Freshly grated nutmeg (optional)
- Ravioli dough sheets (homemade or store-bought)
- A pinch of salt for the pasta water
#### Equipment:
- Food processor or blender
- Large pot for boiling water
- Knife and cutting board
- Rolling pin
- Cookie cutter or round container for shaping ravioli
### Step-by-Step Guide:
1. **Prepare the Broccoli Pesto:**
- Boil the broccoli florets in a large pot of salted water until tender (about 3-5 minutes).
- Blanch the spinach leaves briefly in boiling water to remove bitterness, then drain.
- Squeeze out excess moisture from both vegetables and chop finely.
2. **Make the Pesto Base:**
- In your food processor or blender, combine the chopped broccoli, spinach, Parmesan cheese (or nutritional yeast), garlic, pine nuts, olive oil, salt, pepper, and a pinch of nutmeg if using.
- Pulse until well combined and smooth, adding more olive oil as needed to achieve desired consistency.
3. **Assemble the Ravioli:**
- Lay out your ravioli dough sheets on a lightly floured surface.
- Using a knife or pizza cutter, cut the dough into small squares (about 2-3 inches each).
- Spoon a small amount of pesto onto one half of each square.
- Carefully fold over to form a packet, pressing edges together firmly to seal. You can also use a fork to crimp around the edges for extra security.
4. **Cooking:**
- Bring a large pot of salted water to a boil. Gently add the ravioli and cook until they rise to the surface (about 3-5 minutes).
- Drain the ravioli, reserving some pasta water if needed.
5. **Serving:**
- In a separate pan over medium heat, warm up any additional pesto or sauce you might have.
- Toss the cooked ravioli in the warmed pesto, adding a bit of reserved pasta water to achieve your desired consistency.
- Serve immediately with extra grated Parmesan cheese and a sprinkle of chopped fresh herbs for garnish.
By following these steps, you'll create a vibrant, flavorful dish that combines the earthy goodness of broccoli with the richness of homemade ravioli. Enjoy this recipe as is or get creative by adding other ingredients like sun-dried tomatoes or more spices to your pesto mix!