Cheese Ravioli with Broccoli Raab, Parmesan & Pine Nuts

Cheese Ravioli with Broccoli Raab, Parmesan & Pine Nuts
Photo by Scott Phillips


  • ½ bunch (about 10 oz.) broccoli raab, tough stems trimmed
  • 1 Tbs. fresh lemon juice
  • 24 wonton wrappers (3-½x3 inches each)
  • 2 Tbs. pine nuts
  • ¾ cup whole-milk or part-skim ricotta
  • 1 cup homemade or low-salt chicken broth
  • 1 large clove garlic, chopped
  • + 5 more ingredients
    • Kosher salt and freshly ground black pepper
    • 2 Tbs. olive oil
    • Lemon wedges for serving
    • ½ cup freshly grated Parmigiano-Reggiano; more for serving
    • (see "How to keep Parmigiano Reggiano fresh")

Fill a large, wide pot with water and bring it to a boil. Meanwhile, stir together the ricotta, 3 Tbs. of the Parmigiano, 1/4 tsp. salt, and about 10 twists of pepper. Lay out 12 wonton wrappers on your work surface and put 1 Tbs. of the filling in the center of each wrapper. Dip your finger in w...

View full recipe at Fine Cooking


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