+ Broccoli Pesto and Pangrattato with Spinach & Ricotta Ravioli +

+ + + + +

★★★★★

+ +

Gousto

+ +

+ + + Total Time: 10 min + + Servings: 2 + + + + Source: + + + gousto.co.uk + +

+ +

+ + +

Ingredients

+            
+              160g Tenderstem broccoli
+            

+            
+              250g spinach & ricotta ravioli †
+            

+            
+              30g grated Italian hard cheese †
+            

+            
+              30g panko breadcrumbs †
+            

+            
+              15g flaked almonds †
+            

+            
+              1 garlic clove
+            

+            
+              1 lemon
+            

+          

+ + +

+ +

+ + + + +

Directions

+            
+              Instructions for 2 [for 3] [for 4] portion recipe
+            

+            1. Before you begin...

+            Get all your ingredients and equipment ready

+            
+              Skim through these steps, then wash your fruit and veg
+            

+            Boil a kettle

+            
+              Heat a large, wide-based pan (preferably non-stick) with 1 tbsp [2
+              tbsp] olive oil over a medium-high heat
+            

+            
+              Once hot, add the panko breadcrumbs and a pinch of salt
+            

+            
+              Cook for 6-8 min or until golden, stirring frequently
+            

+            
+              Tip: Watch them like a hawk to make sure they don’t burn!
+            

+            3. Meanwhile, peel the garlic

+            
+              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
+            

+            Chop the Tenderstem broccoli in half

+            
+              4. Add the spinach & ricotta ravioli and halved broccoli to a
+              pot of boiled water and bring to the boil over a high heat
+            

+            
+              Cook for 3-4 min or until cooked with a slight bite
+            

+            
+              Once done, drain the cooked ravioli and cooked broccoli, reserving
+              the pot and a cup of the starchy pasta water
+            

+            
+              Tip: No food processor? Chop everything up as finely as you can
+              and mix it together!
+            

+            
+              Add the juice of 1/2 [1] lemon, 2.5 tbsp [4 tbsp] olive oil and a
+              pinch of salt and pepper
+            

+            
+              6. Blitz until you are left with a smooth paste – this is your
+              broccoli pesto
+            

+            Cut the remaining lemon into wedges

+            
+              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
+            

+            
+              7. Return the reserved pot to a medium heat and add the drained
+              ravioli and remaining broccoli
+            

+            
+              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
+            

+            
+              Tip: Add a splash of starchy pasta water if your sauce is looking
+              a little dry
+            

+            
+              Serve the broccoli pesto ravioli with the lemony pangrattato on
+              top and lemon wedges to the side
+            

+            
+              Garnish with the remaining grated Italian hard cheese, a grind of
+              black pepper and a drizzle of olive oil
+            

+            Enjoy!

+          

+ + + +

Notes

+ Note: Equipment and pan sizes vary. Make sure you cook food + thoroughly (even if it takes you a little longer than 10 min) +

+ + + + + +

Nutrition

+ Typical values per 100g per serving
Energy 751 kJ 2220 kJ 181 + kcal 536 kcal
Fat 7.4 g 21.9 g
of which saturates 2.6 g + 7.6 g
Carbohydrate 19.7 g 58.2 g
of which sugars 2.7 g + 7.9 g
Fibre 2.1 g 6.3 g
Protein 7.9 g 23.3 g
Salt + 0.75 g 2.22 g +

+ +