Garden Vegetable Ravioli With Tomato Brodo
The recipe Garden Vegetable Ravioli With Tomato Brodo could satisfy your Mediterranean craving in approximately 45 minutes. For $1.65 per serving, you get a hor d'oeuvre that serves 6. One portion of this dish contains roughly 10g of protein, 17g of fat, and a total of 350 calories. Not a lot of people made this recipe, and 1 would say it hit the spot. It is brought to you by Foodista. It is a good option if you're following a lacto ovo vegetarian diet. If you have olive oil, tomatoes, summer squash, and a few other ingredients on hand, you can make it. Overall, this recipe earns a pretty good spoonacular score of 67%. Similar recipes are Garden Squash Ravioli, Garden Squash Ravioli, and Olive Garden Toasted Ravioli.
Diets
Ingredients
broccoli
1 cup
carrots
0.5 cup
ears of corn
2
eggs
3
flour
1.5 cups
flat-leaf parsley
1 small handful
garlic
1 cl
laura chenel's chabis goat cheese
1 package
olive oil
6 servings
sea salt
6 servings
spring onion
1
summer squash
4
tomatoes
1.5 pounds
Cooking in Steps
-
1Heat up large saute pan and add two swirls of olive oil.
olive oil
frying pan -
2Add spring onion and cook for two minutes.
spring onions
-
3Add corn, carrots, squash, broccoli, sea salt and black pepper. Cook on medium-low for 15 minutes, until vegetables are soft. Stir every few minutes so they dont brown.
salt and pepper
vegetable
broccoli
carrot
squash
corn
-
4Add chopped parsley, stir and turn off heat.
parsley
-
5Let cool for 5 minutes. Empty veggies into a large glass bowl and gently mix in goat cheese until combined. Taste for salt and set aside.Tomato Brodo: Set a medium pot on low heat.
goat cheese
tomato
salt
bowl
pot
