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Total Time
1hr 10mins
Prep 45 mins
Cook 25 mins

I got this recipe from Rachael Ray's magazine.

Ingredients Nutrition

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.