Goat Cheese Ravioli With Broccoli And Parmesan
serves 2-4
Goat cheese ravioli have an ethereal quality. Paired with broccoli and the umami savoriness of parmesan, this is still a pretty light pasta sauce. Add a drizzle of olive oil to enrich the sauce.
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
prep: 10 minutes
total: 30 minutes
large pot
colander
large skillet
tongs
slotted spoon
grater
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.
