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diff --git a/Recipes/Broccoli Pesto and Pangrattato with Spinach & Ricotta Ravioli.html b/Recipes/Broccoli Pesto and Pangrattato with Spinach & Ricotta Ravioli.html new file mode 100644 index 0000000..4eda852 --- /dev/null +++ b/Recipes/Broccoli Pesto and Pangrattato with Spinach & Ricotta Ravioli.html @@ -0,0 +1,307 @@ +<!doctype html> +<html> + <head> + <meta charset="UTF-8" /> + <style type="text/css"> + /* Shared styles */ + body { + font-family: Helvetica, sans-serif; + font-size: 16px; + color: #34302e; + margin: 0.25in; + } + .name { + font-size: 18px; + font-family: Helvetica, sans-serif; + font-weight: normal; + margin: 0 0 10px 0; + } + .categories { + color: #605d5d; + font-size: 14px; + font-family: Helvetica, sans-serif; + font-style: italic; + } + .rating { + color: #d10505; + font-size: 14px; + } + .metadata { + font-size: 14px; + } + .infobox p { + margin: 0; + line-height: 150%; + } + .subhead { + color: #d10505; + font-weight: bold; + font-size: 14px; + text-transform: uppercase; + margin: 10px 0; + } + + .ingredients p { + margin: 4px 0; + } + /* To prevent nutrition/directions from getting too close + to ingredients */ + .ingredients { + padding-bottom: 10px; + } + .clear { + clear: both; + } + a { + color: #4990e2; + text-decoration: none; + } + /* Full page specific styles */ + .text { + line-height: 130%; + } + .photobox { + float: left; + margin-right: 14px; + } + .photo { + max-width: 140px; + max-height: 140px; + width: auto; + height: auto; + } + + .inline-image { + max-width: 25%; + max-height: 25%; + width: auto; + height: auto; + } + .photoswipe { + border: 1px #dddddd solid; + cursor: pointer; + } + .pswp__caption__center { + text-align: center !important; + } + .recipe { + page-break-after: always; + } + .recipe:first-child { + border-top: 0 none; + margin-top: 0; + padding-top: 0; + } + </style> + </head> + <body> + <!-- Recipe --> + <div class="recipe" itemscope itemtype="http://schema.org/Recipe"> + <div class="infobox"> + <!-- Image --> + + <div class="photobox"> + <a + href="https://production-media.gousto.co.uk/cms/mood-image/4567---Broccoli-Pesto-With-Spinach--Ricotta-Ravioli-And-Pangrattato1322-1652775374237-x200.jpg" + > + <img + src="Images/593E163C-5374-4F2B-BFFF-9F3347D66636/975C05E5-5F39-41C0-86BA-49BFAD2B70C3.jpg" + itemprop="image" + class="photo photoswipe" + /> + </a> + </div> + + <!-- Name --> + <h1 itemprop="name" class="name"> + Broccoli Pesto and Pangrattato with Spinach & Ricotta Ravioli + </h1> + + <!-- Info --> + + <!-- Rating, categories --> + <p itemprop="aggregateRating" class="rating" value="5">★★★★★</p> + + <p itemprop="recipeCategory" class="categories">Gousto</p> + + <p class="metadata"> + <!-- Cook time, prep time, servings, difficulty --> + + <b>Total Time: </b><span itemprop="totalTime">10 min</span> + + <b>Servings: </b><span itemprop="recipeYield">2</span> + + <!-- Source --> + + <b>Source: </b> + + <a + itemprop="url" + href="https://www.gousto.co.uk/cookbook/recipes/broccoli-pesto-and-pangrattato-with-spinach-ricotta-ravioli" + > + <span itemprop="author">gousto.co.uk</span> + </a> + </p> + + <div class="clear"></div> + </div> + + <div class="left-column"> + <!-- Ingredients --> + + <div class="ingredientsbox"> + <h3 class="subhead">Ingredients</h3> + <div class="ingredients text"> + <p class="line" itemprop="recipeIngredient"> + <strong>160</strong>g Tenderstem broccoli + </p> + <p class="line" itemprop="recipeIngredient"> + <strong>250</strong>g spinach & ricotta ravioli † + </p> + <p class="line" itemprop="recipeIngredient"> + <strong>30</strong>g grated Italian hard cheese † + </p> + <p class="line" itemprop="recipeIngredient"> + <strong>30</strong>g panko breadcrumbs † + </p> + <p class="line" itemprop="recipeIngredient"> + <strong>15</strong>g flaked almonds † + </p> + <p class="line" itemprop="recipeIngredient"> + <strong>1</strong> garlic clove + </p> + <p class="line" itemprop="recipeIngredient"> + <strong>1</strong> lemon + </p> + </div> + </div> + + <!-- Nutrition (in two-column mode it goes below the ingredients) --> + </div> + + <div class="right-column"> + <!-- Description --> + + <!-- Directions --> + + <div class="directionsbox"> + <h3 class="subhead">Directions</h3> + <div itemprop="recipeInstructions" class="directions text"> + <p class="line"> + Instructions for 2 [for 3] [for 4] portion recipe + </p> + <p class="line">1. Before you begin...</p> + <p class="line">Get all your ingredients and equipment ready</p> + <p class="line"> + Skim through these steps, then wash your fruit and veg + </p> + <p class="line">Boil a kettle</p> + <p class="line"> + Heat a large, wide-based pan (preferably non-stick) with 1 tbsp [2 + tbsp] olive oil over a medium-high heat + </p> + <p class="line"> + Once hot, add the panko breadcrumbs and a pinch of salt + </p> + <p class="line"> + Cook for 6-8 min or until golden, stirring frequently + </p> + <p class="line"> + Tip: Watch them like a hawk to make sure they don’t burn! + </p> + <p class="line">3. Meanwhile, peel the garlic</p> + <p class="line"> + Zest the lemon[s] (try to grate lightly with a micro-plane or + sharp box grater and avoid grating the white pith, as this is very + bitter), then roll with your hand on a hard surface (to release + more juice) and cut in half + </p> + <p class="line">Chop the Tenderstem broccoli in half</p> + <p class="line"> + 4. Add the spinach & ricotta ravioli and halved broccoli to a + pot of boiled water and bring to the boil over a high heat + </p> + <p class="line"> + Cook for 3-4 min or until cooked with a slight bite + </p> + <p class="line"> + Once done, drain the cooked ravioli and cooked broccoli, reserving + the pot and a cup of the starchy pasta water + </p> + <p class="line"> + Tip: No food processor? Chop everything up as finely as you can + and mix it together! + </p> + <p class="line"> + Add the juice of 1/2 [1] lemon, 2.5 tbsp [4 tbsp] olive oil and a + pinch of salt and pepper + </p> + <p class="line"> + 6. Blitz until you are left with a smooth paste – this is your + broccoli pesto + </p> + <p class="line">Cut the remaining lemon into wedges</p> + <p class="line"> + Once the breadcrumbs are golden, transfer them to a bowl with the + lemon zest,give everything a good mix upand set aside for serving + – this is your lemony pangrattato + </p> + <p class="line"> + 7. Return the reserved pot to a medium heat and add the drained + ravioli and remaining broccoli + </p> + <p class="line"> + Add the broccoli pesto and stir gently until the pasta is nicely + coated in the pesto and everything is warmed through – this is + your broccoli pesto ravioli + </p> + <p class="line"> + Tip: Add a splash of starchy pasta water if your sauce is looking + a little dry + </p> + <p class="line"> + Serve the broccoli pesto ravioli with the lemony pangrattato on + top and lemon wedges to the side + </p> + <p class="line"> + Garnish with the remaining grated Italian hard cheese, a grind of + black pepper and a drizzle of olive oil + </p> + <p class="line">Enjoy!</p> + </div> + </div> + + <!-- Notes --> + + <div class="notesbox"> + <h3 class="subhead">Notes</h3> + <div itemprop="comment" class="notes text"> + <p> + Note: Equipment and pan sizes vary. Make sure you cook food + thoroughly (even if it takes you a little longer than 10 min) + </p> + </div> + </div> + + <!-- Nutrition (in regular mode it goes below the notes) --> + + <!-- Used in two different places depending on the recipe layout --> + + <div class="nutritionbox textbox"> + <h3 class="subhead">Nutrition</h3> + <div itemprop="nutrition" class="nutrition text"> + <p> + Typical values per 100g per serving<br />Energy 751 kJ 2220 kJ 181 + kcal 536 kcal<br />Fat 7.4 g 21.9 g<br />of which saturates 2.6 g + 7.6 g<br />Carbohydrate 19.7 g 58.2 g<br />of which sugars 2.7 g + 7.9 g<br />Fibre 2.1 g 6.3 g<br />Protein 7.9 g 23.3 g<br />Salt + 0.75 g 2.22 g + </p> + </div> + </div> + </div> + + <div class="clear"></div> + </div> + </body> +</html> |