Wednesday, August 15, 2012

Roasted Broccoli Ravioli

I'm going to be honest here...I was quite on the fence about posting this recipe. Though I think it tasted good, as did my husband, I'm not sure everyone will love them. They had a much dryer center than your typical ravioli, which took getting used to, but were quite tasty none the less. Be prepared for these to take you some time to put together. I don't have alot of practice making ravoili, so I'm sure if you are more familiar with it, it won't take as long, but preparing them does take effort.

I'm sure these could be made with homemade pasta, but I took the easy route and used wonton wrappers to save a bit of rolling and cutting. These also would have been great deep fried or baked in the oven!I'm planning another recipe for tonight that, hopefully, I will be able to share tomorrow. Everyone cross your fingers!

Broccoli Ravioli
Makes 24 large ravioli

1 head broccoli, chopped into florets
1 Tablespoon olive oil 1 garlic clove, minced
1/4-1/2 shredded cheese(I used 1/4 cup, but think it would have been better with more)
1 package wonton wrappers
3 Tablespoons grated parmesean
1 egg alfredo sauce

1. Preheat oven to 425. Place broccoli in bowl with garlic and oil and mix to coat.
2. Pour mixture onto baking sheet and bake 15-18 minutes, until broccoli is soft. Remove from oven.
3. Pour cooked broccoli and garlic in food processor and process until finely chopped. Add cheese and mix.
4. Lightly beat the egg and add a bit of water to make an egg wash. To assemble the ravoili, place 1 wonton wrapper on the counter and brush the edges with the egg wash. Place a scoop of filling in the middle, and place another wonton wrapper on top. Press the sides together with a fork all the way around the edges.
5. Boil a large pot of salted water. After assembly, place finished ravioli in boiling water and cook for 2-3 minutes. Remove and place on a cooling rack to dry.
6. Top ravioli with warmed alfredo sauce and sprinkle with parmesean cheese. Enjoy!

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