Cheese Ravioli With Garlic Butter And Broccoli

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 25 min · vegetarian, high-protein

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Ingredients

• 12 oz refrigerated cheese ravioli
• 3/4 lb broccoli, cut into small florets
• 3 tbsp salted butter
• 1 tbsp olive oil
• 1/4 cup heavy cream
• 1/2 cup grated parmesan cheese
• 3 cloves garlic, thinly sliced
• 1 lemon
• 1/4 tsp crushed red pepper flakes
• 1/4 cup fresh parsley, chopped
• 1.5 tsp each kosher salt and black pepper

Method (tap to check — screen stays awake)

1. Bring a large pot of well-salted water to a rolling boil.
2. Meanwhile, heat the olive oil in a large skillet over medium-high and cook the broccoli undisturbed 4 minutes until the flat sides are browned and blistered.
3. Add a quarter cup of water, cover, and steam 3 minutes until a floret pierces easily but still snaps rather than droops; tip it onto a plate.
4. Boil the ravioli 3 to 4 minutes, until they float and the edges look silky, then lift them out with a spider and reserve a cup of the pasta water.
5. Melt the butter in the empty skillet over medium-low, add the garlic and red pepper flakes, and cook 2 minutes until the garlic is pale gold; pull it before it browns or the sauce turns bitter.
6. Pour in the cream and a half cup of the pasta water and simmer 2 minutes until the sauce thickens slightly and looks glossy.
7. Return the ravioli and broccoli, add the parmesan, and toss gently over low heat until every piece is coated, loosening with more pasta water if it tightens.
8. Finish with lemon zest and juice, parsley, salt, and pepper and serve straight away while the sauce is still loose.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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