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Broccoli and Anchovy Pasta Filling


HT MC 25mins

Serves 4    Hot Fish Vegetables Main Course Stuffing Gluten Free Eggless*

A large knob of Butter
1 Small Onion, very finely chopped
1 Garlic Clove, crushed
4 Tinned Anchovy fillets, chopped
350g/12oz Broccoli Florets, chopped
240ml/8oz Ricotta Cheese


1. Heat the butter in a medium sized saucepan, add the onion and sauté over a medium heat for 5 minutes until soft and translucent.

2. Add the garlic, anchovy and broccoli and continue to cook for a further 3-4 minutes, stirring frequently.

3. Remove from the heat, transfer to a food processor and process to a rough purée. Don't make the mixture too smooth.

4. Allow the mixture to cool before mixing in the ricotta and pepper.

* NB Whilst this filling is Gluten free and eggless , for a completely gluten/egg free recipe use a gluten/egg free pasta dough



Use to stuff ravioli, tortellini,  Cappelletti, tortelli, or Agnelotti





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Key techniques required to make this recipe


Chop to – To cut into pieces of approximately the same size


Slice to -  To cut food, such as vegetables, into flat pieces of varying thickness.


Make Ahead/ Freeze


Tips, Options and Substitutions

Main equipment required to make this recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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