A quick supper dish that will be on your table in minutes – with the helpful addition of extra veg!
You could, of course, use any flavour ravioli or tortellini, etc – but we think it tastes best with the cheese versions.
To jazz it up even further, you could add fresh spinach, green peas or asparagus (or all three!) but sometimes simple is best.
Ravioli with creamy broccoli sauce
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In a large pot, steam the broccoli until quite soft.
in a large frying pan, melt the butter and saute the onion and garlic gently until onion is soft.
Add the cream and turn the heat up to a boil. Let the mixture boil for a few minutes before turning to a simmer - you want the cream to reduce and thicken a little.
Meanwhile, cook the ravioli according to packet directions.
When the broccoli is cooked, drain and cool just enough so you can chop it quite small with a large knife.
Add all the tiny broccoli bits and pieces to the cream mixture with the parmesan and stir to combine. Season.
Drain the ravioli, saving some of the cooking water.
Add the ravioli to the sauce, stirring to coat. If it is too thick or there is not enough sauce, add the pasta cooking water a little at a time, until the sauce is thick, smooth, and creamy.
Serve topped with extra parmesan, cracked black pepper and the dried chilli flakes.