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Ravioli with Broccoli Sauce

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Submitted by llspmp

YIELD

4 servings

PREP

10 min

COOK

30 min

READY

40 min

Ingredients

¼ 59
CUP ML OLIVE OIL
4 4
EACH EACH GARLIC CLOVES
chopped
1 1
X X SALT AND BLACK PEPPER
to taste *
¼ 59
1 237
1 ½ 680.4
POUNDS G BROCCOLI FLORETS
¾ 177
15 433.5
OUNCES 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 466 80% 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?
Trans-fat Free, Sugar-Free
 

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