- 20 ounces [567 g] tiny or chopped blanched well-drained cooled broccoli flowerets
- 3 tablespoons [45 g] butter, melted
- 3 tablespoons [45 g] freshly grated Parmesan cheese
- 1/4 teaspoons [1 mL] salt
- Dash freshly ground black pepper
Pasta Dough
- 4 well-beaten eggs
- 3/4 cup [190 mL] water
- 3 3/4 cups [525 g] flour
- 1 1/2 teaspoons [7.5 mL] salt
- Water
- Flour to sprinkle
White sauce
- 3 tablespoons [45 g] butter
- 3 tablespoons [26.25 g] all-purpose flour
- 2 cups [500 mL] milk
- 1 1/2 teaspoon [7.5 mL] salt
- 1/2 teaspoon [2.5 mL] freshly ground black pepper
- 1/2 teaspoon [2.5 mL] hot pepper sauce [optional]
- 1 cup [225 g] freshly grated Parmesan cheese
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- Prepare pasta dough; cover and leave to rest for 10 minutes.
- Mix together cooled tiny or chopped broccoli flowerets, melted butter, freshly grated Parmesan cheese, salt and freshly ground black pepper.
- Spoon 1 teaspoon [5 mL] broccoli filling over half of dough squares.
- Moisten edges of squares with water then top with remaining dough squares.
- Seal well using tines of fork.
- Set aside to dry for 1 hour, turning once.
- Prepare and cook white sauce.
- Meanwhile, sprinkle stuffed raviolis with flour.
- Boil raviolis into a large casserole filled with salted boiling water for approximately 7 to 8 minutes, until tender.
- Rinse under cold running water; drain well then add to white sauce.
- Reheat over low heat until really hot, before serving.
White Sauce
- Over medium heat, melt butter into a large non-stick frypan.
- Mix in flour stirring for 2 minutes.
- Stir in milk.
- Leave to cook stirring from time to time until slightly thickened, for approximately 5 minutes.
- Stir in freshly grated Parmesan cheese, stirring until completely melted.
Pasta Dough
- Combine well-beaten eggs and water into a large bowl.
- Add 2 cups [280 g] of the flour, and salt; beat well.
- Slowly stir in enough of remainng flour to get a moderately stiff dough.
- Turn out dough onto a lightly floured surface.
- Knead dough until smooth and elastic, for approximately 10 minutes.
- Divide dough into 2 equal parts.
- Roll each part of dough into a 16 x 12-inch [40 x 30-cm] rectangle.
- Cut dough into 2-inch [5-cm] squares.
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