Ricette

Pumpkin ravioli with ricotta and broccoli

Prep.
20 minutes
Cooking
15 min.
Difficulty
Easy
Type
Innovative

Ingredients

1 package pumpkin ravioli by Gastronomia Piccinini
10 ounces (300 gr.) broccoli, cut into small pieces
7 ounces (200 gr.) fresh ricotta (preferably from goat milk)
1 garlic clove, crushed
2 tbs (50 gr.) minced parsley, a few sage leaves
2\3 tbs EVO oil, salt and pepper

Products used

  1. Boil cut broccoli in salted boiling water for 5 minutes, then dunk them into cold water to preserve their green color.
  2. In a non-stick pan simmer the drained broccoli in the olive oil with the garlic, a little parsley and the sage leaves for 5 minutes. Discard garlic, taste and adjust salt.
  3. Cook ravioli in salted boiling water for 5 minutes, drain them and set them into the pan with broccoli.
  4. Add fresh ricotta, mix thoroughly and add all the remaining parsley, dust with some freshly mille pepper. Serve.

A glass of rosé wine from Salento would be perfect with this dish.

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