105 minutes
10 servings
Medium
CALORIES (PER SERVING)
247 kcal
Open Broccoli Ravioli – Discover how to make this creamy vegetarian ravioli with broccoli, ricotta, and spicy tomato sauce filling, ready in 105 minutes for 10 nutritious servings of 247 kcal each. The thin steamed pasta ensures a light and fresh texture. Ideal for light dinners. Let’s prepare?
Ingredients for Open Broccoli Ravioli
- 800 g of broccoli – Fresh florets form the creamy base of the filling, adding crunch and nutrients.
- 30 g of pecorino or goat cheese – Salty cheese that intensifies the filling’s flavor, grated finely for better incorporation.
Substitution: Pecorino for vegan parmesan in dairy-free version. - 80 g of firm ricotta – Contributes creaminess to the filling and finishing, choose fresh for smooth texture.
- 10 units of pitted black olives – Chopped pieces bring a salty and earthy touch to the broccoli cream.
- 1 garlic clove – Chopped to sauté and flavor the tomato sauce, releasing essential flavors.
- 4 tablespoons of olive oil (60 ml) – Healthy fat to golden the garlic and give shine to the final dish.
- 2 cups of tomato pulp (480 ml) – Base of the spicy sauce, fresh or canned for juiciness and balanced acidity.
- 2 1/2 cups of wheat flour (300 g) – Forms the elastic and thin dough, essential to wrap the filling.
- 2 units of egg whites – Whipped to stiff peaks for lightness and structure in the ravioli dough.
- 1 unit of carrot – Cut into sticks for crunchy topping and vibrant color in steam.
- 1 unit of finger chili pepper in powder – Adds subtle spiciness to the sauce, adjust to taste for intensity.
- Salt to taste – Season the filling, dough, and sauce to balance the natural flavors.
Utensils for making Open Broccoli Ravioli
Organizing the utensils before starting the preparation of open broccoli ravioli ensures an efficient workflow in the kitchen, avoiding interruptions and keeping the focus on creative steps, like shaping the fresh dough.
- Food processor or blender
- Steamer pot for cooking
- Skillet or medium pot
- Dough roller or pasta machine
- 12 cm round mold or cutter
- Large bowl and whisk or wooden spoon
- Sharp knife and cutting board
How to make Open Broccoli Ravioli
Preparation Method
- Prepare and cook the broccoli: Start by cleaning the broccoli bunches well, removing outer leaves and rinsing abundantly under running water to eliminate any residue. Divide them into smaller portions to facilitate even cooking. Place them in a steamer pot and cook for exactly 10 minutes over medium heat – this time is crucial to soften the florets without losing the crunchy texture and essential nutrients like vitamins C and K. After cooking, transfer to a food processor. Add the finely grated pecorino cheese (or goat cheese), half of the ricotta also grated, the pitted black olives, and a pinch of salt. Process for about 1 minute until forming a homogeneous and thick cream, which should be soft but not liquid. This step integrates the earthy flavors of the broccoli with the salty cheese, creating the classic filling base for open broccoli ravioli. If the cream is too dry, add a drizzle of the broccoli cooking water to adjust the consistency without altering the flavor.
- Prepare the tomato sauce: In a medium pot, heat 4 tablespoons of olive oil over low heat to infuse flavor without burning. Peel and finely chop the garlic clove, sautéing it in the oil for 1-2 minutes until lightly golden and releasing its aroma – this is what gives depth to the sauce. Remove the garlic with a spoon to avoid bitterness, and immediately add the fresh or canned tomato pulp. Season with a pinch of finger chili pepper powder for the subtle spicy touch and another of salt. Cover the pot and let it cook over low heat for 15 minutes, stirring occasionally. The sauce should reduce and thicken, concentrating the natural acidity of the tomato and balancing with the oil. Taste and adjust seasoning if necessary; this simple sauce perfectly complements the vegetable filling, adding freshness without overwhelming the open broccoli ravioli.
- Assemble the dough: In a large bowl, sift the 2 1/2 cups of wheat flour to aerate and avoid lumps. Add the 2 egg whites whipped firmly to stiff peaks, which incorporate air and make the dough lighter and more elastic – whip the whites for 3-4 minutes until they form soft peaks. Add a pinch of salt and 2 tablespoons of ice-cold water, mixing with your hands or a silicone spatula until forming a homogeneous and soft ball. Do not over-knead; the dough should be smooth but not sticky. The cold water helps with elasticity, facilitating the final result. Let the dough rest covered for 10 minutes at room temperature, allowing the gluten to relax and avoid cracks when rolling out. This step is fundamental for open broccoli ravioli with thin and tender dough.
- Roll out and cut the dough: Sprinkle a clean surface with flour and divide the dough into two parts. Use a dough roller or machine to roll it out into very thin sheets, about 1-2 mm thick – the dough should be translucent to see the filling. Cut 16 disks of approximately 12 cm in diameter with a cutter or knife. In the center of each disk, place a generous tablespoon of the broccoli cream. Fold or close the dough around the filling in an open way, leaving the filling partially visible for the characteristic style. Gently press the edges to seal, removing air bubbles that could burst during cooking. This assembly creates the unique raviolis, where the green broccoli contrasts with the pale dough, promising a visually appealing presentation.
- Finish with carrot and final cooking: Cut the carrot into thin and uniform sticks, about 5 cm long, for a crunchy topping. Distribute them over the assembled raviolis and place in the steamer pot again. Cook for 20 minutes over medium heat, ensuring the dough cooks completely while the carrot softens slightly without losing crunch. The steam preserves the dish’s freshness, avoiding excess oil or boiling that could make the dough pasty. After the time, carefully remove, sprinkle with thin shavings of the remaining ricotta for a creamy and melted touch. Serve immediately with the hot tomato sauce on top, allowing it to absorb the flavors. For 10 servings, divide evenly; the open broccoli ravioli is ready in about 105 minutes total, ideal for a light and tasty dinner.
Nutritional Information for Open Broccoli Ravioli
The values below are approximate estimates per serving, calculated based on official food composition tables (such as TACO/TBCA/USDA) and may vary depending on the ingredients used.
| Nutrient | Amount per serving | % DV* |
|---|---|---|
| Calories | 247 kcal | 12% |
| Carbohydrates | 35 g | 13% |
| Proteins | 10 g | 20% |
| Total fats | 10 g | 18% |
Macronutrient distribution per serving
Tips for Perfect Open Broccoli Ravioli
These special tips will help you enhance each step of the open broccoli ravioli, ensuring a result that’s crunchy on the outside, creamy on the inside, and full of fresh flavor. They focus on simple tricks to avoid common mistakes and elevate the texture and flavor balance.
- Precise broccoli cooking: Steam exactly for 10 minutes to maintain crunch and preserve nutrients; if exceeded, the filling will become mushy and lifeless – test with a fork for al dente texture.
- Avoid burning the garlic: Sauté over low heat for just 1-2 minutes until lightly golden; burned garlic bitters the sauce, so remove it immediately, keeping the subtle aroma in the oil for perfect open broccoli ravioli.
- Incorporate whipped egg whites into the dough: Whip to firm peaks to add lightness; gently mix into the flour to avoid deflating, resulting in thin and elastic disks that wrap the filling without cracking.
- Careful sealing of the ravioli: Moisten the edges with cold water when closing, pressing to eliminate air bubbles; this prevents leaks during the 20-minute steam, preserving the intact and juicy broccoli cream.
- Controlled sauce reduction: Cook covered over low heat for 15 minutes, stirring occasionally; the sauce should thicken naturally, concentrating flavors without drying out, ideal for saucing the open broccoli ravioli in the finish.
- Uniform carrot sticks: Cut into equal 5 cm sizes for even steaming; thick sticks stay raw, altering the crunchy harmony of the topping with the soft filling.
- Sprinkle fresh ricotta at the end: Use shavings instead of grated to melt slightly when serving, adding creaminess; cold cheese icon avoids dissolving in the hot sauce, maintaining texture contrast in the dish.
Variations of Open Broccoli Ravioli
The versatility of the thin dough base and creamy filling of open broccoli ravioli allows creative adaptations, maintaining the light and vegetarian essence. Try variations for different palates or restrictions, adjusting ingredients without changing the main steaming and simple sauce method.
- Vegan without cheeses: Substitute ricotta and pecorino with crumbled firm tofu and salted nutritional yeast in the filling, preserving creaminess and adding natural umami – ideal for plant-based diets, with the same preparation time.
- Lighter low carb version: Replace part of the flour with almond or coconut flour, reducing carbohydrates while maintaining dough elasticity; sprinkle chia seeds on the carrot for extra fiber, perfect for fitness options.
- Spicy with herbs: Increase the finger chili pepper and add chopped fresh basil to the sauce, or incorporate spinach leaves into the broccoli filling for a more intense and aromatic green, elevating the Mediterranean freshness.
- With pumpkin in the filling: Mix half the broccoli with roasted pumpkin puree for a sweet and velvety cream, balancing with the acidic sauce; check our whole wheat pumpkin ravioli for technique inspiration.
- Ready dough for speed: Use fresh lasagna sheets cut into disks to speed up, ideal for busy days; the homemade ravioli dough classic elevates the result, but this variation yields the same effect in less time.
Ingredient Tips for Open Broccoli Ravioli
Choosing fresh ingredients is essential for the success of open broccoli ravioli, ensuring vibrant flavor and perfect texture. The broccoli should be deep green and firm, rich in fiber and antioxidants that complement the lightness of the dough. Prefer fresh and firm ricotta for creaminess without excess moisture, and extra virgin olive oil to enhance natural aromas. These choices not only elevate the palate but also balance the nutritional profile, making the dish a healthy and nutritious option for everyday.
For adaptations, substitute pecorino with vegan parmesan in dairy-free versions, maintaining the characteristic saltiness. The balance comes from the high fiber content of broccoli and carrot, moderate proteins from the cheeses, and controlled carbohydrates from the flour, resulting in about 247 kcal per serving of 10 total – ideal for balanced diets without sacrificing the pleasure of homemade pasta.
- Fresh broccoli: Opt for organic if possible; its fibers aid digestion and add crunch to the creamy filling, elevating nutritional benefits.
- Quality ricotta: Choose firm varieties to avoid the filling falling apart; rich in highly absorbable proteins, it balances the meal.
- Pure olive oil: Use cold-pressed extra virgin for healthy monounsaturated fats, enhancing flavors without adding extra calories.
- Whole wheat flour alternative: For a fibrous version, mix with whole wheat; increases satiety and nutrients without altering dough elasticity.
- Controlled pepper: Adjust to taste for metabolic boost via capsaicin, combating inflammation while enhancing the tomato.
Storage and Conservation
The ready open broccoli ravioli lasts 2-3 days in the refrigerator in an airtight container; reheat in steam for 5 minutes to maintain texture. Freeze the assembled raw ones for up to 1 month, spread on a baking sheet before packaging; cook straight from the freezer adding 5 extra minutes. Avoid microwave to preserve crunch; serve fresh for the best experience.
The open broccoli ravioli is irresistible when served still hot, with the spicy tomato sauce generously drizzling each serving. Pair with a simple green salad or crusty bread to absorb the juices, creating a light and complete meal in just 105 minutes for 10 servings. Try sprinkling fresh parmesan on top for an extra flavor touch that enhances the vegetable cream.
Ideal for family dinners or sophisticated vegetarian meals, this dish brings home comfort with a gourmet air. Its contrasting texture of thin dough and creamy filling pleases all palates, becoming a recurring success in the kitchen.
To vary the menu, prepare the Creamy Ravioli à Moda with Gratinated Bacon, which adds smoky crunch perfect alongside the vegetable. An artisanal dough like our Homemade and Elastic Ravioli Dough elevates any filling to another level of elasticity and flavor.
The Light and Easy Spinach Gnocchi harmonizes beautifully as a side, sharing the green freshness and steaming simplicity, completing a table full of nutritious and delicious options.
Can I substitute pecorino with another cheese?
Yes, use firm goat cheese or grated parmesan in the same 30 g amount to maintain the salty and creamy flavor in the filling. These cheeses melt well when processed with the broccoli, preserving the smooth texture. Avoid very soft cheeses to prevent the cream from becoming watery during steaming.
How do I know if the dough is ready to roll out?
The dough is ready when it forms a homogeneous and elastic ball after mixing the 300 g flour with the whipped egg whites and 2 tablespoons of ice-cold water. It should be soft, not stick to hands, and rest covered for 10 minutes. Test by stretching a small portion thinly without tearing to confirm ideal elasticity.
Can I prepare the open broccoli ravioli in advance? How to store?
Prepare the assembled raviolis up to 1 day in advance and store in the refrigerator in a single layer covered with plastic wrap. Steam fresh for 20 minutes for best texture. Freeze raw for up to 1 month in an airtight bag, adding 5 extra minutes in steam straight from the freezer to thaw naturally.
Why steam instead of boil?
Steaming for 10 minutes for broccoli and 20 minutes for raviolis preserves crunch, nutrients, and avoids pasty dough or mushy filling. The uniform moisture cooks without excess water, keeping flavors concentrated. Use a pot with a basket for this simple and efficient method.
How many people does it serve and can I double the recipe?
It yields exactly 10 servings with 16 12 cm dough disks. To double, multiply all ingredients by 2, using 600 g flour and resulting in 20 servings, without changing preparation times. The dough handles the increase well, but roll out in portions for uniformity.
Do I need a processor for the filling? What alternative?
The processor makes it easy to blend 800 g cooked broccoli with ricotta and olives until creamy in 1 minute. Without it, use a blender in short pulses adding little liquid or mash manually with a fork for a rustic texture preserving fresh pieces. The result keeps the flavor intact.
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