105 minutes
10 servings
Medium
CALORIES (PER SERVING)
247 kcal
Open Broccoli Ravioli – Today we’re going to prepare vegetarian and diet open broccoli ravioli, with creamy cheese and olive filling steamed for 10 minutes, in 105 total minutes for 10 light servings of 247 kcal. Spicy tomato sauce enhances freshness. Ready to surprise?
Ingredients for Open Broccoli Ravioli
- 800 g broccoli – Main ingredient for the filling, provides fresh texture and slightly bitter flavor that pairs perfectly with the cheeses in the open broccoli ravioli.
Tip: Choose fresh and firm broccoli for better crunch after steaming. - 30 g pecorino or goat cheese – Adds a salty and spicy touch to the cream filling, balancing the flavors in the open broccoli ravioli.
Substitution: Use goat cheese if you prefer a milder and creamier flavor. - 80 g firm ricotta – Contributes to the creaminess of the filling and finishing, making the dish juicy and light in the open broccoli ravioli.
- 10 units pitted black olives – Offers a salty flavor and contrasting texture in the filling, enriching the profile of the open broccoli ravioli.
- 1 garlic clove – Essential aromatic for sautéing and adding depth to the tomato sauce in the open broccoli ravioli.
- 4 tablespoons olive oil (60 ml) – Used for sautéing, ensures a shiny and flavorful sauce that enhances the dish.
- 2 cups tomato pulp (480 ml) – Base for the spicy sauce, brings acidity and freshness to accompany the open broccoli ravioli.
- 2 1/2 cups all-purpose flour (300 g) – Forms the elastic and thin dough, perfect for filling and shaping the open raviolis.
- 2 units egg whites beaten to stiff peaks – Helps bind the dough, incorporating air for a light texture in the open broccoli ravioli.
- 1 unit carrot – Cut into sticks, adds crunch and vibrant color as a topping in the open broccoli ravioli.
- 1 unit finger pepper in powder – Provides subtle spiciness to the sauce, elevating the flavor of the open broccoli ravioli.
- Salt to taste – Seasons the filling, dough, and sauce, adjusting the overall balance of the open broccoli ravioli.
Utensils for making Open Broccoli Ravioli
Separating the utensils before starting the preparation of the Open Broccoli Ravioli ensures a smooth flow in the kitchen, avoiding interruptions and maintaining hygiene during the steaming, processing, and dough modeling steps.
- Steamer pot or steamer
- Food processor or blender
- Medium pot and nonstick skillet
- Large mixing bowl
- Rolling pin or cylinder
- Sharp knife and cutting board
- 12 cm circular dough cutter or glass
- Soup spoon
- Fine grater
How to make Open Broccoli Ravioli
- Prepare the broccoli: Start by cleaning the broccoli florets under running water to remove impurities, removing outer leaves and thicker stems. Divide into uniform portions and steam for exactly 10 minutes, until soft but still crunchy – test by inserting a fork, which should penetrate easily without breaking the vegetable. This step preserves nutrients and vibrant color, essential for the filling of the open broccoli ravioli. Avoid boiling water to not lose the nutritional potential.
- Beat the creamy filling: Transfer the steamed broccoli to a food processor. Add the grated pecorino cheese, half of the firm ricotta also grated, the pitted black olives, and a light pinch of salt. Process until it forms a homogeneous and thick cream, pausing to scrape the sides if necessary. The ideal consistency is a paste-like mixture that spreads easily without falling apart, creating a rich and flavorful texture for the heart of the open broccoli ravioli. If a food processor is not available, use a powerful mixer in short pulses to avoid excessive heating.
- Prepare the spicy tomato sauce: In a medium pot, heat two tablespoons of olive oil over medium heat. Finely chop the garlic clove and sauté until lightly golden, releasing its aroma – about 30 seconds, without burning to avoid bitterness. Remove the garlic with a skimmer and add the tomato pulp, a pinch of finger pepper powder for a subtle heat touch, and another of salt. Cover and let cook over low heat for 15 minutes, stirring occasionally. The sauce should reduce and thicken, incorporating flavors to perfectly accompany the open broccoli ravioli, with gentle bubbles on the surface indicating the right point.
- Form the dough for the raviolis: In a wide bowl, lightly beat the egg whites to stiff peaks, but without overdoing it to avoid hardening. Gradually incorporate the all-purpose flour, sifted to avoid lumps, adding a pinch of salt and about 30 ml of cold water (two tablespoons). Knead until you get a smooth and elastic dough that doesn’t stick to your hands – this takes about 5 minutes. Cover with a damp cloth and let rest for 10 minutes. This correct hydration ensures a thin and flexible dough to envelop the filling of the open broccoli ravioli without tearing.
- Roll out and cut the dough: Sprinkle a clean surface with flour and roll out the dough with a rolling pin to a thin thickness, about 2 mm, like a book page. Use a 12 cm circular cutter or glass to make 16 precise disks, keeping the scraps to reapply if necessary. Work in batches to avoid the dough drying out. This precision in size ensures uniform raviolis in the open broccoli ravioli, cooked evenly.
- Fill and shape the open raviolis: Place a generous teaspoon of the broccoli cream in the center of each disk. Fold the dough edges around the filling, forming an open shape like a little purse or hat without closing completely, to partially expose the green interior. Press lightly to seal the bases, avoiding trapped air. This traditional Italian technique allows steam to penetrate directly into the filling of the open broccoli ravioli, keeping it moist and flavorful.
- Add the carrot and steam: Cut the washed carrot into thin sticks, about 5 cm long, for crunchy topping. Position the filled raviolis in a steamer, distributing the carrot sticks on top of each one. Steam for 20 minutes, covered, until the dough becomes translucent and al dente – check if the fillings are hot to the touch. The steam preserves the lightness and integrates the flavors in the open broccoli ravioli.
- Finish and serve: Carefully remove the raviolis from the steamer using a spatula. Sprinkle with flakes of the remaining ricotta, torn by hand for irregular texture. Place on warmed plates and generously drizzle with the hot tomato sauce. Serve immediately to maintain the steam and carrot crunch in the open broccoli ravioli. For innovation, try a version with more pepper for those who like extra spiciness.
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 | 25 g | 8% |
| Proteins | 8 g | 11% |
| Total fats | 12 g | 22% |
Macronutrient distribution per serving
Tips for Perfect Open Broccoli Ravioli
These special tips will help you master every step of the Open Broccoli Ravioli, ensuring a professional and delicious result, even at home. Focusing on precise techniques and common mistakes, the goal is to make the process foolproof, respecting the total time of 105 minutes for 10 servings.
- Store the dough correctly while resting: After forming the elastic dough, cover with a damp cloth for 10 minutes to prevent it from drying out and cracking when rolling. This keeps the flexibility needed for thin and uniform disks, preventing tears during filling and steaming of the Open Broccoli Ravioli.
- Avoid excess water in the filling cream: If the broccoli releases too much moisture after steaming, drain well before processing. A too-liquid filling can leak during cooking, diluting flavors and making the texture gummy in the Open Broccoli Ravioli – dry with paper towel if needed.
- Regulate low heat in the sauce precisely: Maintain a low and steady flame for the 15 minutes of cooking to reduce the tomato without burning, creating a thick and aromatic sauce. Test the pot with your palm nearby: if it warms comfortably, the heat is ideal for the Open Broccoli Ravioli.
- Do not overload the disks with filling: Use exactly one teaspoon per disk to avoid the dough opening or overflowing in the steam, ensuring 16 uniform units. Excess leads to deformed raviolis and loss of shape in the final dish of the Open Broccoli Ravioli.
- Monitor the steam for al dente dough: In the final 20 minutes, check if the steam is steady but not excessive – the dough should be translucent and firm to the touch, with hot filling. Low steam can leave it raw, fundamental for the perfect texture of the Open Broccoli Ravioli.
- Warm the plates before serving: Avoid thermal shock that cools the dish quickly; pass plates in the oven at 80°C for 5 minutes. This preserves the heat from the 105 minutes of preparation, keeping the Open Broccoli Ravioli hot and appetizing for 10 servings.
- Season the filling in moderation: A pinch of salt is enough, as the pecorino already brings saltiness; taste after processing to adjust, avoiding overpowering the broccoli’s freshness in the balanced and light Open Broccoli Ravioli.
Variations of Open Broccoli Ravioli
The light and versatile base of the Open Broccoli Ravioli allows creative adaptations that respect the steaming and creamy filling, maintaining the 105 minutes of preparation for 10 servings. Try these variations to surprise the family with vegetarian or more seasoned twists, always prioritizing fresh ingredients.
- Vegan without cheeses: Replace the pecorino and ricotta with cashew cream blended with nutritional yeast, adjusting salt to mimic umami. Add fresh herbs like basil to the filling for the crunchy and nutritious vegan Open Broccoli Ravioli.
- Version with spinach: Swap broccoli for steamed spinach leaves, combining with ricotta and chopped nuts. Serve with light tomato sauce for a greener and fibrous option in the low-carb Open Broccoli Ravioli.
- Intensified spicy: Double the finger pepper and add Calabrian chili flakes to the sauce. For balance, finish with fresh grated carrot, elevating the Open Broccoli Ravioli to a bold level for strong palates.
- With wild mushrooms: Mix shiitake or shimeji into the filling with the broccoli for an earthy flavor. Try as in Quail with Mushroom Ravioli, but keep it vegetarian in the umami Open Broccoli Ravioli.
- Whole grain and gluten-free: Use brown rice flour with sour cassava starch in the dough, adding psyllium for elasticity. Ideal for restrictive diets, preserving the thin texture of the light Open Broccoli Ravioli.
- Filling with pumpkin: Incorporate cooked pumpkin into the vegetable cream for natural sweetness, inspired by Whole Grain Pumpkin Ravioli. Perfect autumn for the sweet-savory Open Broccoli Ravioli.
Ingredient Tips for Open Broccoli Ravioli
To make the Open Broccoli Ravioli shine, prioritize fresh and quality ingredients: vibrant broccoli with firm stems for crunch in the filling, firm and creamy ricotta for velvety texture, and extra virgin olive oil to flavor the sauce. These choices elevate the natural nutritional balance, rich in fibers and light vegetable proteins, perfect for a meal in 105 minutes yielding 10 nutritious and satisfying servings.
Safe substitutions maintain the essence: whole grain flour for part of the wheat for more fibers without altering the dough’s elasticity, or fresh goat cheese in place of pecorino for smoothness. The dish benefits from vegetables like broccoli, a source of vitamins C and K, combined with cheeses for proteins, creating a balanced and diet-friendly profile.
- Fresh broccoli: Choose firm and intense green; store in the refrigerator wrapped in damp paper, directly impacting the fibrous texture and freshness of the filling in the Open Broccoli Ravioli.
- Olive oil: Opt for cold-pressed extra virgin for antioxidants; substitute with coconut oil in 1:1 proportion for a tropical version, maintaining moisture without compromising flavors.
- Nutritional balance: Broccoli adds fibers and low calories (about 247 kcal/serving), while ricotta provides creamy proteins; flour brings sustainable carbohydrates for balanced energy in the Open Broccoli Ravioli.
- Pecorino/ricotta cheeses: Prefer artisanal without additives; lactose-free version uses firm tofu for similar creaminess, preserving approximately 8g of proteins per serving.
- Carrot sticks: Raw or lightly steamed for vitamin crunch; increases fibers, complementing the light profile and 25g of carbohydrates per serving in the dish.
Storage and Conservation
The prepared Open Broccoli Ravioli lasts up to 2 days in the refrigerator in an airtight container, reheated by steaming for 5 minutes to maintain texture. Freeze raw raviolis for up to 1 month in a single layer, thawing in the refrigerator before steaming. Avoid microwave to not harden the dough; recook in fresh sauce to preserve 247 kcal and freshness of the 10 servings.
For leftover raw dough, wrap in plastic and refrigerate for 24h or freeze for 3 months, thawing at room temperature. Store cooked broccoli separately in the refrigerator for 3 days, avoiding wilting that alters the filling.
Serve the Open Broccoli Ravioli still hot, drizzled with the spicy tomato sauce and sprinkled with fresh ricotta flakes to enhance creaminess. Accompany with a simple green salad or crusty bread, highlighting the freshness of broccoli and carrot in 10 generous servings prepared in 105 minutes.
Perfect for light vegetarian dinners or family meals on warmer days, when steaming preserves all nutrients and natural flavors. It’s the dish that unites Italian tradition with light and nutritious Brazilian touches.
With these clear steps, you gain confidence to repeat whenever you want, adapting to your taste. Enjoy your meal and live delicious moments at the table!
For an even more complete meal, try our Easy and Delicate Lactose-Free Gnocchi with Sauce. Its hearty sauce pairs perfectly with the vegetable freshness of the ravioli, creating harmony of light Italian flavors.
If gnocchi enchants you, also prepare the Light and Easy Spinach Gnocchi. This green option reflects the diet profile of the dish, adding extra fibers in a nutritious and smooth sequence.
To vary the doughs, check out the Homemade and Elastic Ravioli Dough, ideal base to test new fillings inspired by our open ravioli.
Can I substitute pecorino with another cheese in the recipe?
Yes, use fresh goat cheese or grated parmesan in the same 30 g amount, maintaining the salty and creamy flavor in the filling. The 80 g firm ricotta remains essential for texture. This swap preserves the balance without altering the 105 minutes of preparation.
How do I know if the filling cream is at the right consistency?
The cream should be homogeneous and pasty after processing the broccoli steamed for 10 minutes with cheeses and olives. If too liquid, drain the broccoli extra beforehand. Use a full spoon for each of the 16 12 cm dough disks.
Can I prepare the Open Broccoli Ravioli in advance? How long does it last?
Prepare up to 1 day ahead and store raw raviolis in the refrigerator in a single layer for up to 24 hours. Freeze for 1 month and thaw in the refrigerator before steaming for 20 minutes. Serve fresh for the 10 servings to maintain carrot crunch.
What to do if the dough gets sticky or tears?
Add flour gradually if sticky, working until elastic with the 2 egg whites and 300 g flour. Rest covered for 10 minutes for hydration. Roll out thin sprinkled to avoid tears in the 12 cm disks during filling.
How many people does it serve? Can I adjust for fewer servings?
Yields exactly 10 servings with 16 raviolis, ideal for family. For fewer, halve ingredients, keeping times like 10 minutes broccoli steam and 15 minutes sauce. Adjust proportionally for 247 kcal per serving.
Do I need a special steamer or processor?
Use a common pot with steamer basket or adapted bamboo for 10 minutes broccoli and 20 minutes final. Powerful mixer replaces processor for cream, processing in pulses. Basic equipment suffices for success in dough and filling.
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