This comforting dish features tender ricotta ravioli smothered in a rich, velvety broccoli sauce. The sauce is built on a base of sautéed garlic and red pepper flakes, enriched with heavy cream and melted parmesan cheese for a deep, savory flavor. Fresh broccoli florets are blanched until just tender-crisp, adding a vibrant green color and a slight bite that contrasts beautifully with the soft pasta. The result is a harmonious blend of creamy textures and earthy flavors. It is an elegant yet easy weeknight dinner that feels special enough for guests but simple enough for busy evenings. Serve immediately while the sauce is hot and the cheese is perfectly melted.
Ravioli With Broccoli Sauce
Description
This comforting dish features tender ricotta ravioli smothered in a rich, velvety broccoli sauce. The sauce is built on a base of saut&# 195;©ed garlic and red pepper flakes, enriched with heavy cream and melted parmesan cheese for a deep, savory flavor. Fresh broccoli florets are blanched until just tender-crisp, adding a vibrant green color and a slight bite that contrasts beautifully with the soft pasta. The result is a harmonious blend of creamy textures and earthy flavors. It is an elegant yet easy weeknight dinner that feels special enough for guests but simple enough for busy evenings. Serve immediately while the sauce is hot and the cheese is perfectly melted.Ingredients
Directions
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Cut the broccoli into 1 1/2-inch flowerettes.
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Place broccoli in a large saucepan, cover with water, and bring to a boil.
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Cook broccoli until tender-crisp, about 3-5 minutes, then drain well and set aside.
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Bring a large pot of salted water to a boil and cook the frozen ricotta ravioli according to package directions.
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Drain the ravioli, reserving 1/2 cup of pasta water, and set aside.
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Heat olive oil in a large skillet or saucepan over medium heat.
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Add chopped garlic, salt, pepper, and red pepper flakes.
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Sauté for 1-2 minutes until the garlic is fragrant and lightly golden, being careful not to burn it.
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Pour in the heavy cream and bring to a gentle simmer.
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Cook the cream sauce for about 10-15 minutes, stirring occasionally, until it thickens slightly.
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Reduce heat to low and stir in the grated parmesan cheese until fully melted and smooth.
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Add the cooked broccoli florets to the sauce and stir to combine.
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Add the cooked ravioli to the skillet and toss gently to coat evenly with the sauce.
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If the sauce is too thick, add a splash of reserved pasta water to reach desired consistency.
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Serve immediately while hot.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 132.6kcal
- % Daily Value *
- Total Fat 15.0g24%
- Saturated Fat 2.1g11%
- Cholesterol 0.0mg0%
- Sodium 0.0mg0%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Substitute Romano cheese for parmesan if desired for a sharper flavor.
For a lighter version, you can substitute half-and-half for heavy cream, though the sauce will be less rich.
Do not overcook the broccoli; it should retain a slight crunch and bright green color.
If using fresh ravioli instead of frozen, adjust cooking time accordingly as they cook much faster.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of milk or cream to restore creaminess.
