Broccoli and ricotta cheese dumplings – Misya’s recipe Italy Recipe

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First, wash the broccoli and separate it into florets.

Boil for a few minutes (5-7 minutes) in already boiling water, immediately drain and put under running water. This will prevent it from cooking any further (and will prevent it from darkening).

Mash it coarsely with a fork, then add the ricotta cheese, Parmesan cheese, salt, and pepper.

Roll out the puff pastry and cut into 8 rectangles. Cut in half lengthwise, then cut the two pieces in half again, and finally cut everything lengthwise.
Divide the filling into 8 rectangles, off-center one side and leave the edges open, then fold the pastry over the filling and close the edges with your fingers or the tines of a fork, making 2-3 incisions in the surface. .

Brush with lightly beaten egg yolk and cook for about 25-30 minutes or until golden brown in a fan oven preheated to 180°C.

The broccoli and ricotta parcels are ready to go, so just serve them warm or hot.

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