Baked Broccoli Ravioli

If you want a little bit of pasta with a lot of veggies (you know, so you don’t feel as guilty) then this dish is for you.  It’s lasagna meets ravioli and it is really good.

I made a filling of roasted broccoli and garlic, coarsely chopped it in the food processor, folded it between lasagna noodles, and topped it with homemade basil oil and parmesan cheese.  It’s a fairly simple meal that looks fabulous and it’s good for you.  Enjoy!

Baked Broccoli Ravioli

1 cup packed fresh basil leaves

1/3 cup extra virgin olive oil

4 garlic cloves, thinly sliced

12 oz fresh broccoli, cut into florets

½-3/4 cup ricotta

¼ cup grated parmesan cheese, plus more for serving

½ pound lasagna sheets

Place basil in the bowl of a food processor and pulse until chopped

With the motor running, add the olive oil until incorporated (add more oil if the sauce isn’t smooth)

Season with salt and pepper, transfer to a bowl, and set aside

Preheat oven to 425

Place broccoli florets and garlic on a baking sheet, sprinkle with salt and pepper, and roast for 12-14 minutes until tender

Place broccoli and garlic in the bowl of a food processor and coarsely chop

Transfer to a bowl and add ricotta, parmesan, salt and pepper (add more ricotta if the mixture is too loose) Taste for seasoning

Bring a large pot of water to a boil, season with salt, and add lasagna

Cook pasta according to the package directions

Drain

Place 1 pasta sheet on a baking sheet lined with parchment paper

Place filling on ½ of the pasta sheet and fold over

Continue with remaining lasagna sheets

Top with parmesan cheese and bake for 10-14 minutes until cheese is melted and filling is warm

Top with basil oil and more parmesan