Baked pasta has always been a great way to recycle leftover foods and avoid waste, with the added benefit of always creating a new, unique, and above all, delicious dish that the whole family will love. Here's a delicious recipe that reuses lean ravioli, broccoli florets and stalks, and leftover, slightly dry, flavorful cheese to grate along with slices of provola or other stringy cheese forgotten in the fridge.
READ ALSO: Broccoli Meatballs, a recipe for an appetizer packed with health benefits
BAKED RAVIOLI WITH LEFTOVER CHEESE
To make baked broccoli ravioli , you can use either pre-cooked ravioli or leftover raw ones in the refrigerator, but not enough to serve them alone. The broccoli can also be pre-cooked and leftover from a previous recipe, or still raw. Use both the florets and the stems, which you'll need to make the basic sauce: the stems should never be thrown away because, in addition to being wasteful, they remove the most flavorful and nutritious part of the plant. If the ingredients still need to be boiled, I recommend cooking the vegetables first. Then drain them and save the cooking water to use for the lean ravioli: this will make the dish even more flavorful.
LEARN MORE: The recipe for creamed broccoli soup, a perfect dish for cold winter evenings
As for the stringy cheese, mild provola is excellent, but if you have a piece of scamorza , fontina, or Emmental, you can slice it and arrange it on top of the pasta before baking. You can use different types of stringy cheeses together, and the result will be truly exceptional. Even the pecorino can be replaced with leftover, grated dry cheeses.
Ingredients
- 300g of broccoli
- 200g of ravioli
- 100g of sweet provola cheese
- 3 tablespoon of grated pecorino
- 2 cloves of garlic, diced
- 2 tablespoon extra virgin olive oil
- Pink salt to taste
- Green pepper to taste
Preparation
– Boil the lean ravioli in the salted broccoli cooking water.
Meanwhile, pour the extra virgin olive oil into a pan with the peeled and diced garlic cloves. Brown lightly, then add the chopped broccoli stalks.
Brown over low heat and add a ladle of the ravioli cooking water. Remove the ravioli from the pot with a slotted spoon, taking care not to over-drain.
Transfer them to the pan with the dressing. Sprinkle with freshly ground green pepper.
– Turn the heat to low and let the flavors cook, stirring gently. Then add the florets.
Stir and turn off the heat. Pour the entire contents of the pan into a baking dish.
– Add the grated cheese.
– Mix well but always delicately so as not to break the ravioli.
– Arrange the sliced provola cheese on top and place in the oven preheated to 180 degrees.
– Bake for about ten minutes, or until the provola has melted and become stringy. Then remove from the oven.
– Divide the baked ravioli with broccoli onto individual plates, keeping them warm, and serve immediately.
BROCCOLI RECIPES:
- Sausage strips with broccoli: a tasty and easy-to-prepare recipe (photo)
- Broccoli Meatballs: A Recipe for a Healthy Appetizer
- The recipe for creamed broccoli soup, a perfect dish for cold winter evenings.
- Cream of broccoli soup recipe, to use up leftover vegetables
- Broccoli Recipes: Tuna, Caper, and Olive Salad
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