Cheese Ravioli With Broccoli Pesto
Creamy cheese ravioli topped with a vibrant broccoli pesto, blending fresh flavors perfect for a quick, wholesome vegetarian meal that appeals to pasta lovers and veggie enthusiasts alike.
Ingredients
Instructions
- In a food processor or blender, combine half of the frozen chopped broccoli, olive oil, grated Parmesan cheese, minced garlic, lemon juice, salt, and pepper. Whirl until smooth.
- Cook the frozen ravioli in a large pot of boiling salted water until done.
- Add the remaining chopped broccoli to the boiling water and cook until heated through, about 1 minute.
- Drain the ravioli and broccoli, then return them to the warm pot.
- Stir the broccoli sauce into the pasta until well coated. Serve with extra cheese on the side.
Tips & Substitutions
For a creamier pesto, consider adding a handful of nuts like walnuts or pine nuts. If you're short on time, you can substitute fresh broccoli with store-bought pesto sauce for linguine. Adjust the garlic to your taste, and use freshly grated Parmesan for better flavor. For a touch of heat, add a pinch of red pepper flakes.
Serving Suggestions
Serve the cheese ravioli with broccoli pesto alongside a fresh green salad or garlic bread for a complete meal. A sprinkle of extra Parmesan on top adds flavor. This dish pairs beautifully with Italian recipes that feature roasted vegetables, enhancing the overall dining experience.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, gently warm in a pan over low heat, adding a splash of water or olive oil to help loosen the sauce. Avoid microwaving directly, as it may make the ravioli rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Cheese Ravioli With Broccoli Pesto contains roughly 82 calories, with 5g protein, 10g carbohydrates, and 2g fat. It is a good source of protein (10% of the Daily Value). Note that it is relatively high in sodium, at 668mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh broccoli instead of frozen?
Yes, fresh broccoli can be used instead of frozen. Simply steam or blanch it until tender before adding it to the dish. This will enhance the flavor and texture of your pesto.
What type of cheese works best for this recipe?
While Parmesan is traditional, you can also use Pecorino Romano for a sharper flavor. For a milder taste, try using mozzarella or ricotta mixed with the pesto for a creamier texture.
Can I make the pesto ahead of time?
Absolutely! You can prepare the broccoli pesto a day in advance. Store it in an airtight container in the refrigerator, and add a layer of olive oil on top to prevent browning. Stir well before using.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).