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Ravioli with Broccolini and Pistachios

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Level: Easy

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Description

Cheesy ravioli with sautéed broccolini, ricotta salata and toasted pistachios.

Ingredients

  • 1 pound Frozen Cheese Ravioli
  • 2 Tablespoons Olive Oil
  • 2 whole Large Shallots, Thinly Sliced
  • ½ teaspoons Kosher Salt
  • ¼ teaspoons Freshly Ground Black Pepper
  • 2 bunches Broccolini, Ends Trimmed Off
  • ¾ cups Water
  • 1 whole Lemon, Zested And Juiced
  • ½ cups Shelled Pistachios, Toasted And Chopped
  • 3 ounces, weight Ricotta Salata (shaved)

Preparation

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 water off of 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. 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 drained ravioli to the skillet and toss to combine. Transfer the ravioli to plates and top with the pistachios and ricotta salata.

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