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Ravioli with Broccoli Sauce

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Recipe

 

Yield

4 servings

Prep

10 min

Cook

30 min

Ready

40 min
Trans-fat Free, Sugar-Free

Ingredients

Amount Measure Ingredient Features
¼ cup olive oil
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4 each garlic cloves
chopped
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1 x salt and black pepper
to taste
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¼ cup red pepper flakes
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1 cup heavy whipping cream
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1 ½ pounds broccoli florets
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¾ cup Parmesan cheese
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15 ounces ravioli
ricotta, frozen
*

Ingredients

Amount Measure Ingredient Features
59 ml olive oil
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4 each garlic cloves
chopped
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1 x salt and black pepper
to taste
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59 ml red pepper flakes
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237 ml heavy whipping cream
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680.4 g broccoli florets
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177 ml Parmesan cheese
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433.5 ml/g ravioli
ricotta, frozen
*

Directions

  • Substitute Romano Cheese if desired Heat oil in medium saucepan.

Add garlic, salt, pepper and red pepper.

Sauté until garlic is lightly browned, 5 to 7 mins.

Add cream; cook 20 min. to thicken, stirring occasionally.

Meanwhile, cut broccoli into 1½ inch flowerettes.

Place in separate pan, cover with water and cook until tender, drain and set aside.

Add cheese to sauce mixture, stir to blend.

Prepare broccoli as directed, drain.

Add broccoli to sauce and pour over ravioli.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 271g (9.6 oz)
Amount per Serving
Calories 46680% from fat
 % Daily Value *
Total Fat 42g 64%
Saturated Fat 19g 95%
Trans Fat 0g
Cholesterol 98mg 33%
Sodium 357mg 15%
Total Carbohydrate 5g 5%
Dietary Fiber 0g 1%
Sugars g
Protein 28g
Vitamin A 121% Vitamin C 270%
Calcium 34% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
 

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