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Creamy Raviolli & Broccoli Sauce


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  • 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



Step 1

Bring 2 1/2 quarts of unsalted water to a boil in a covered 4 1/2 quart or larger potsp. 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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