I’ve told you before how strange of a child I was, and I’m sure I’ll mention it again. I was afraid of getting my hair cut, but I was more than willing to jump on a four-inch balance beam and do a back handspring. I rarely finished my French fries, but scarfed down massive amounts of green vegetables. One of my favorites was always broccoli.
This Ravioli with Broccolini and Pistachios is like a grown up version of one of my favorite childhood foods. And the best part is that it is the ultimate winter pantry meal. All of these ingredients, with the exception of the broccolini, can easily be stocked in your pantry or freezer. I cook frozen ravioli with plenty of cheese. I toss the pasta with sautéed baby broccoli and tender shallots. I top it off with some fresh lemon zest, toasted pistachios, and salty ricotta salata cheese.
Ravioli with Broccolini and Pistachios
| Yield | 4 |
| Prep time | 15 minutes |
| Cook time | 15 minutes |
| Total time | 30 minutes |
| Meal type | Pasta, Vegetarian |
Ingredients
- 1 lb frozen cheese ravioli
- 2 tablespoons olive oil
- 2 large shallots, thinly sliced
- Kosher salt
- Freshly ground black pepper
- 2 bunches broccolini, ends trimmed
- 3/4 cups water
- 1 lemon, zested and juiced
- 1/2 cup shelled pistachios, toasted and chopped
- 3 oz ricotta salata, shaved
Directions
| 1. | Bring a large pot of salted water to a boil. Add the ravioli and cook for about 5 minutes, until the ravioli are al dente and float to the top. Drain the pasta and set aside. |
| 2. | Meanwhile, heat the oil in a large skillet over medium-high heat. Add the shallots, season with salt and pepper, and cook for 1 to 2 minutes, until tender. Add the broccolini and cook for about 2 minutes, until the vegetables begin to soften. Add the water, cover the pan, and cook for 3 to 4 minutes, until the broccolini is tender and the water is absorbed. Stir in the lemon zest and lemon juice. |
| 3. | Add the ravioli to the skillet and toss to combine. Transfer the ravioli to plates and top with the pistachios and ricotta salata. |
{ 2 comments… read them below or add one }
Great use of broccolini here…with the toasted pistachio this must have a great rustic flavor. Maybe finish the ravioli with some browned butter in a saute pan just before plating?
Thanks Tony. I just drizzled with some olive oil, but I bet brown butter would be amazing!