Three-Cheese Broccolini Turnovers |
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Prep Time: 45 Minutes Cook Time: 25 Minutes |
Ready In: 70 Minutes Servings: 6 |
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I got this recipe from Rachael Ray's magazine. Ingredients:
2 bunches broccolini, finely chopped |
1 tablespoon extra virgin olive oil, plus more for brushing |
1 large onion, finely chopped |
1 cup ricotta cheese |
1/2 cup grated parmesan cheese |
1 large egg |
salt |
pepper |
1/2 lb unsalted mozzarella cheese, cut into small cubes |
16 sheets frozen phyllo dough, thawed |
1 cup store-bought marinara sauce, warmed |
Directions:
1. Bring a medium saucepan of salted water to a boil.
2. Add the Broccolini and cook until crisp-tender, about 3 minutes.
3. Drain and rinse with cold water; set aside.
4. Preheat the oven to 400°.
5. Line a baking sheet with parchment paper and set aside.
6. In a medium skillet, heat 1 tablespoon olive oil over medium high heat.
7. Add the onion and cook, stirring, until softened, about 5 minutes.
8. Transfer to a bowl and let cool.
9. Stir in the ricotta, parmesan, egg, 3/4 teaspoon salt and 1/2 teaspoon pepper.
10. Fold in the Broccolini and mozzarella.
11. Lay 1 phyllo sheet on a work surface and brush with olive oil.
12. Repeat with 3 more sheets.
13. Halve the phyllo stack lengthwise.
14. Spoon 3/4 cup Broccolini mixture onto 1 stack, near a short end.
15. Fold the right corner diagonally over the filling to make a triangle; continue folding diagonally until you reach the other end.
16. Place the turnover on the baking sheet and brush with olive oil.
17. Repeat with the remaining phyllo and filling to make 8 turnovers.
18. Bake the turnovers until golden and crisp, 20 to 25 minutes.
19. Serve with the marinara sauce.
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