Broccoli & Parmesan-Stuffed Pasta
I am particularly fond of orecchiotte (large ear-shaped pasta cups), however there is no reason why filling can't be used in conchiglione (large pasta shells) or cannelloni (tubes) or folded into ravioli if you so choose. I found this reipe in Julie Le Clerc's book "simple deli food", it is a fantastic book from a fantastic writer. It should be noted that (as far as I'm awear) this is her recipe.
To make stuffing, cook broccoli in boiling salted water for 5 minutes until just tender. Drain well and refresh with cold water to preserve green colour. Chop garlic and oregano n the bowl of a food processor. Add broccoli and process to pureé. Add parmesan, salt and pepper to taste and cream to combine.
Lightly oil a large flat ovenproof dish and fill to 1cm with tomato pasta sauce recipe. Cover with foil and bake for 20-25 minutes in an oven preheated to 190°C. Garnish with parmesan shavings and oregano leaves.
- 12 orecchiotte or other large pasta shapes
- 200g broccoli florets
- 2 cloves garlic
- 1 tblsp chopped fresh oregano
- ½ cup freshly grated parmesan
- salt & freshly ground black pepper
- ¼ cup cream
- 1 tblsp extra virgin olive oil
- 2 cups quality prepared tomato pasta sauce
- Parmesan shavings and oregano leaves to garnish
To make stuffing, cook broccoli in boiling salted water for 5 minutes until just tender. Drain well and refresh with cold water to preserve green colour. Chop garlic and oregano n the bowl of a food processor. Add broccoli and process to pureé. Add parmesan, salt and pepper to taste and cream to combine.
Lightly oil a large flat ovenproof dish and fill to 1cm with tomato pasta sauce recipe. Cover with foil and bake for 20-25 minutes in an oven preheated to 190°C. Garnish with parmesan shavings and oregano leaves.