broccoli, feta & toasted cashew broccoli, feta & toasted cashew ravioli

Broccoli can get a bad rep, especially when it’s cooked to a pale green mush—no wonder! We quickly blanch our broccoli to maintain its crisp taste and texture while holding on to its many nutrients including folic acid, calcium, fiber and vitamins A and C. Then we add salty feta, a squeeze of fresh lemon and warm, buttery, toasted cashews to make this ravioli truly out of this world!

Try It With

fresh basil & grilled chicken

broccoli, feta & toasted cashew

Suggested Pairing: Wine

Muscadet OR Any Dry White of Southern France

Dry with great acidity and a salty, almost ocean-like saline quality that works well with Feta and cuts through the rich cashew.

Suggested Pairing: Beer

IPA

broccoli, feta & toasted cashew

Ingredients

Ricotta, mozzarella, broccoli, feta, cashews, lemon juice, garlic, red pepper flakes, salt, pepper

broccoli, feta & toasted cashew

Cooking Instructions

  1. bring a large pot of salted water to a boil
  2. add ravioli and stir gently
  3. boil for 3-4 minutes or until ravioli begin to float
  4. strain and serve with a bit of extra virgin olive oil or butter
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