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Lean Ravioli in Broccoli Sauce

17/11/2023

Lean ravioli is a dish from Italian cuisine where the term “lean” indicates that they are prepared without meat, often with a filling based on ricotta and spinach or other cheeses and vegetables. Now I propose a version with a broccoli sauce that enhances its delicate flavor.

Ingredients for the ravioli:

  • 200 g of “00” flour
  • 2 large eggs
  • 250 g of ricotta cheese
  • 100 g of cooked and squeezed spinach (you can also use frozen spinach)
  • 50 g of grated Parmesan cheese
  • Nutmeg to taste
  • Salt and pepper to taste

Ingredients for the broccoli sauce:

  • 1 large broccoli
  • 2 cloves of garlic
  • 50 ml of extra virgin olive oil
  • Salt and pepper to taste
  • Broccoli cooking water as needed
  • (Optional) chili pepper or lemon zest for an extra kick

Preparation

For the ravioli:

  1. Start with the dough: create a well with the flour and crack the eggs in the center. Knead until you have a smooth and elastic mixture. Let the dough rest covered for about 30 minutes.
  2. For the filling, mix the ricotta with the previously cooked and finely chopped spinach, the Parmesan, a sprinkle of nutmeg, salt, and pepper.
  3. Roll out the dough into thin sheets and place small mounds of filling spaced out on one sheet, cover with another sheet, and cut the ravioli with a serrated wheel or a mold.
  4. Cook the ravioli in plenty of salted water for about 3-4 minutes. Remove them with a slotted spoon.

For the broccoli sauce:

  1. Clean the broccoli and separate it into florets. Cook in boiling salted water until tender.
  2. In a pan, sauté the garlic in the oil, then add the cooked broccoli and a pinch of salt, pepper, and (if you like) chili pepper or lemon zest.
  3. Blend the broccoli with an immersion blender, adding some of the cooking water until it has a creamy consistency.

Finally, arrange the ravioli on plates and cover them with the broccoli sauce. Serve immediately with an extra sprinkle of Parmesan if desired.

Curiosity

Ravioli is an ancient preparation in Italian cuisine whose origins are widespread in different regions, with variations in fillings and seasonings. The “lean” version is traditionally consumed during Lent or on lean days when the Catholic Church prescribed avoiding the consumption of meat.

Lean Ravioli in Broccoli Sauce