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Creamy Ravioli and Broccoli
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- #1591
This is one major upgrade to beef ravioli! Bacon and parmesan kick up the decadence of the dish while broccoli turns it into a full meal. You'll never leave ravioli on its own again.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
3 cups broccoli flowerets
1/2 cup Parmesan cheese
1/2 cup whole milk ricotta cheese
2 tablespoons olive oil
1 tablespoon bacon bits, real, not imitation
1/2 teaspoon crushed red pepper
25 ounces frozen beef ravioli
directions
Bring 2 1/2 quarts of unsalted water to a boil in a covered 4 1/2 quart or larger pot.
Meanwhile, combine the parmesan, ricotta, oil, bacon bits, and red pepper in a 3 quart or larger serving bowl. Stir well to mix and set aside.
When the water reaches a rapid boil, add the broccoli and ravioli. Cover and bring the water back to a boil. Crack the lid and cook at a medium boil until the pasta is tender, about 5 minutes.
When the pasta is done, drain it and the broccoli in a colander, shaking to remove as much water as possible, and add to the serving bowl. Toss well to coat with the sauce and serve.
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nutrition data
585 calories, 31 grams fat, 40 grams carbohydrates, 34 grams protein per serving.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
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