Ravioli with broccoli filling

Ingredients for 4 servings:

• 2 packs of dough (250 g pasta dough, rolled out)
• 400 g broccoli
• 10 g butter
• 1 shallot(s), finely chopped
• 3 slices of toast, soaked in milk
• 1 egg yolk
• 1 egg white
• 50 g Parmesan, freshly grated
• Salt
• pepper
• nutmeg
• 70 g butter
• Parmesan, freshly grated

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Tortelli with broccoletti al burro fuso

I don’t make the pasta dough myself because I don’t have a pasta machine. But store-bought pasta is also very good. Wash and trim the broccoli, divide the heads into florets and the stems into slices. Cook in boiling salted water until al dente. Melt the butter in a pan and sauté the finely chopped shallot until translucent. Add the broccoli and let it infuse over medium heat, stirring occasionally. Place it in a blender along with the well-squeezed slices of toast and puree. Transfer to a bowl, stir in the egg yolk and Parmesan cheese, and season with salt, pepper, and a dash of nutmeg. Roll out two sheets of pasta. Place small portions of the filling on top with a small spoon. Brush the edges and the spaces between them with the beaten egg white. Place the remaining two sheets of pasta on top, press the edges down firmly, and cut the ravioli with a knife or pastry wheel. Briefly boil in lightly salted water—it only takes a few minutes! Serve with melted butter and freshly grated Parmesan cheese. If you don’t like them plain, you can also serve them with a light tomato sauce, but I prefer the ravioli with just butter and Parmesan cheese.