With broccoli starting to come up in my raised winter vegetable bed, I’ve been cooking a lot with it lately. One of my favorite ways to cook it is with pasta. Here’s a simple one that’s easy to make with store-bought, good quality ravioli. Add a drizzle of olive oil at the end to enrich the sauce if you like.
3/4 pound broccoli, cut into florets
1 pound goat cheese ravioli (homemade, fresh or frozen)
1 tablespoon olive oil
1 teaspoon red pepper flakes
1/4 cup freshly grated parmesan
1. Bring a large pot of water and 2 teaspoons salt to a boil. Add the ravioli and stir. Simmer them gently, stirring occasionally so they don’t stick to the bottom of the pot, until they’re tender (or according to the package directions). Don’t let the water get to a rolling boil, or the ravioli may break apart.
2. Meanwhile, heat the olive oil in a large skillet over medium-high heat. When the oil is hot and shimmering, add the broccoli and season with a light sprinkling of salt and pepper. Cook, stirring occasionally, until the broccoli is bright green and tender but not soft, 5-8 minutes.
3. Add a splash of the pasta water to the broccoli to form a sauce. (There should be just enough liquid in the pan to cling to the ravioli.)
4. When the ravioli are done, add them to the pan with a slotted spoon. Gently toss them with the broccoli. Sprinkle over the red pepper flakes, parmesan and more freshly ground black pepper.