John Myers
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Ravioli with Herb and Cream Cheese Filling, Broccoli Florets and Pumpkin Seeds
The perfect ravioli with herb and cream cheese filling, broccoli florets and pumpkin seeds recipe with a picture and simple step-by-step instructions.
Ravioli dough
- 150 g Flour
- 150 g Durum wheat semolina
- 3 piece Eggs
- 1 tbsp Oil
- 1 tsp Salt
filling
- 65 g Herbal cream cheese
Broccoli
- 500 g Fresh broccoli
- 1 piece Fresh onion
- 3 piece Clove of garlic
- 2 tbsp Oil
- 4 tbsp Herbal cream cheese
- 4 tbsp Pumpkin seeds
- Salt
- Pepper
- 1 tbsp Vegetable broth
- Put the ingredients for the dough in a bowl and work them into a firm pasta dough. Put in the fridge for an hour. (Since I mostly use organic eggs and these are often a bit larger, the dough can get sticky. Then just add a little more flour)
- Divide the broccoli into florets or take the frozen food out of the package and add to boiling water with vegetable stock powder for 3 minutes. Scare off. Do not pour away the water, as the ravioli will be cooked in it later.
- Roll out the dough thinly. If you have a pasta machine, you can use it here, otherwise the rolling pin will do the same ;-). Cut the dough into squares of the same size. Now put a dab of cream cheese on every other square. Cover with a square that has not been dabbed and press on the side with a fork. Boil the ravioli in broccoli water. When you swim up you are done. (There are also ravioli molds to buy. This makes “ravioli tinkering” easier, but has less individuality ;-))
- Dice the onion and garlic and sauté in a pan with oil. Add the broccoli and sweat with it. Fold in the ravioli. Add the cream cheese and let it melt. Finally add the seeds, mix everything well and serve. (Instead of pumpkin seeds, I’ve also used pine nuts or a mixture of seeds. It also tastes delicious!)
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