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Carrot ravioli with broccoli-ricotta filling

Caroline's Cooking
  • 100 minutes
  • Serves 3

INGREDIENTS

9 oz

carrots (250g, gives 4oz cooked weight)

4 oz

broccoli (115g, gives 3oz cooked weight)

1 tbsp

olive oil (for roasting, approx)

2

eggs

2 cups

all-purpose flour (280g plain flour)

1 cup

ricotta (240g)

1 clove

garlic (small)