I love pasta dishes in any shape and form, and this Ravioli with Mushroom and Broccoli dish is perfect for a weeknight meal.
I’ve seen on the internet a food tip that I liked and I’ll share it with you. It said to buy fresh pasta and freeze it, especially if you find some on sale.
To buy more and freeze it in separate bags, to put in a bag just how much you will eat once and to get it out when you want to cook it.
- 200 g of sliced mushrooms
- 1 small head of broccoli
- 1 small onion
- 250 g of fresh ravioli
- 2 cloves of garlic
- 250 ml of vegetable stock
- salt, pepper, thyme
- 1 tablespoon of olive oil
Prepare all your ingredients, chop the onion and garlic, slice the mushroom and broccoli very thinly.
In a big pot or pan, add the olive oil to heat up and then add the onion to saute for 6-7 minutes. Add the garlic and mushroom and saute for 5 more minutes. Add the broccoli slices and season everything with salt, pepper and thyme.
Pour over the stock and put the lid on to cook for 7-8 minutes on medium-low heat.
In the meantime cook the pasta according to the package instructions in salted water. Add the pasta to the broccoli and stir gently. Serve warm.
Have you made any of my recipes? Please tag me on Instagram with the tag #booksandlavender because I would love to see your creations.
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