Ravioli Wild Mushrooms with Ricotta and Broccoli

Preparation time

20 minutes

Cooking time:

15 minutes






  • 1 package Ravioli Wild Mushrooms by Pasta Piccinini
  • 10 ounces (300 gr.)  broccoli, cut into small pieces
  • 7 ounces (200 gr.) fresh ricotta (preferably from goat milk)
  • 1 garlic clove, crushed
  • 2 tbs (50 gr.) minced parsley, a few sage leaves
  • 23 tbs EVO oil, salt and pepper


Wild Mushrooms Ravioli


  1. Boil cut broccoli in salted boiling water for 5 minutes, then dunk them into cold water to preserve their green color.
  2. In a non-stick pan simmer the drained broccoli in the olive oil with the garlic, a little parsley and the sage leaves for 5 minutes. Discard garlic, taste and adjust salt.
  3. Cook ravioli in salted boiling water for 5 minutes, drain them and set them into the pan with broccoli.
  4. Add fresh ricotta, mix thoroughly and add all the remaining parsley, dust with some freshly mille pepper. Serve.

A glass of rosé wine from Salento would be perfect with this dish.