12 oz mini cheese ravioli
2 bunches broccoli (about 3 pounds)
1/2 cup olive oil
6 cloves of garlic
6 ozs.of grated Parmesan or Pecorino cheese
8 cups of water or low sodium chicken broth
Salt and freshly-ground black pepper, to taste
Cut off the broccoli florets and trim off the bottom 2 inches of each stem, peel them, and thinly slice. Combine the
broccoli, 1/4 cup of the oil, garlic, salt, and pepper into a food processor and pulse until you have a pesto like
In a large bottom soup pot, heat the rest of the oil on med high and add the broccoli puree and sauté for about 5
minutes stirring so that broccoli does not burn on the bottom.
At this point add the water or broth ( water really works well and it also keeps the cost down ) and mix well bringing
it to a slight boil. Taste for salt and pepper adding any if needed. Bring heat down to a simmer and cover. Cook
for about 30 minutes stirring occasionally.
Bring a large pot of salted water to a boil and cook the mini raviloi to al dente and drain.
When raviloi is done, add 2 ozs of the grated cheese to the soup and mix well until cheese is no longer visible.
Now add the drained pasta to the soup and mix, cooking soup for another minute or 2 on med high heat.
Ladle soup into individual bowls adding a generous amount of Parmesan cheese to each bowl letting it melt on
top before serving. For a little heat, add a little red pepper flakes when plated.
Serves 4 - 6.