Ingredients
1 c. leaves basil
1/2 c. extra-virgin olive oil
2 tbsp. extra-virgin olive oil
extra-virgin olive oil
salt
2 clove garlic
1 1/2 lb. broccoli
1 tbsp. unsalted butter
1/2 c. fresh ricotta
1/4 c. freshly grated pecorino cheese
3 tbsp. freshly grated pecorino cheese
freshly grated pecorino cheese
1/2 lb. fresh lasagna sheets
Preparation
Step 1Blanch the basil in boiling water for 20 seconds. Drain and rinse under cold water; squeeze dry. In a mini food processor, puree the basil with 1/2 cup of the oil. Season with salt and transfer to a small bowl.Step 2In a large skillet, heat 2 tablespoons of the oil. Add the garlic and cook for 30 seconds. Add the broccoli, 1/2 cup of water, and the butter, and cover and cook over moderately low heat until tender, 10 minutes. Let cool. Coarsely purée the broccoli in a food processor; transfer to a bowl. Stir in the ricotta and 1/4 cup of the pecorino and season with salt.Step 3Bring a large pot of salted water to a boil. Using a pasta machine, roll the lasagna sheets through the thinnest setting. Cut the sheets into twelve 4-inch squares. Cook the squares in the water until tender, 2 minutes. Drain, pat dry, and rub with oil to prevent sticking.Step 4Preheat the oven to 425 degrees F. Coat a large, shallow baking dish with oil. Place two heaping tablespoons of the filling into the center of each pasta square. Fold the squares into triangles; arrange in the dish. Sprinkle with 3 tablespoons of the pecorino. Bake on the top rack for 10 minutes, until the cheese starts to brown. Drizzle with the basil oil and serve, passing more cheese at the table.
