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Italian   -   Ravioli Stuffed With Broccoli And Feta Cheese   adapted from Vegetarian Pasta by Marlena Spieler

  • 5 Cloves Garlic -- finely chopped
  • 1 Tablespoon Olive Oil
  • 1 Pinch Red Pepper Flakes
  • 6 Ounces Broccoli -- cooked and chopped
  • 12 Ounces Feta Cheese -- crumbled
  • 1 Ounce Parmesan Cheese
  • 1 Pinch Nutmeg
  • 2 Medium Eggs -- beaten
  • Salt And Pepper -- to taste
  • 1 Package Won-Ton Wrappers
  • 1 Ounce Butter
  • 3 Tablespoons Fresh Rosemary -- finely chopped
Directions Saute garlic in olive oil with red pepper flakes for 2 minutes. Toss with broccoli, feta, parmesan, nutmeg, eggs, salt and pepper. Place a tablespoon of this mixture in the center of a wrapper and moisten edges with water. Seal by placing another wrapper on top. Repeat until all wrappers are used. Lightly flour and let rest for 30 minutes. Boil ravioli in water for 3 minutes. Melt butter in pan and add rosemary. Cook for 1 minute and then pour over hot ravioli. Serve.
Serves 4
Time to Make 0:00

Printer version   1 Votes - Yum: 5, Easiness: 5, Speed: 5, Overall: 5 Rate this recipe

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