Three-Cheese Broccolini Turnovers   From Every Day with Rachael Ray December-January 2008 FOUR TO SIX SERVINGS Prep Time: 45 min Bake Time: 25 min 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 and pepper 1/2 pound unsalted mozzarella cheese, cut into small cubes 16 sheets frozen phyllo dough, thawed 1 cup store-bought marinara sauce, warmed 1. Bring a medium saucepan of salted water to a boil. Add the Broccolini and cook until crisp-tender, about 3 minutes. Drain and rinse with cold water; set aside. 2. Preheat the oven to 400°. Line a baking sheet with parchment paper and set aside. In a medium skillet, heat 1 tablespoon olive oil over mediumhigh heat. Add the onion and cook, stirring, until softened, about 5 minutes. Transfer to a bowl and let cool. Stir in the ricotta, parmesan, egg, 3/4 teaspoon salt and 1/2 teaspoon pepper. Fold in the Broccolini and mozzarella. 3. Lay 1 phyllo sheet on a work surface and brush with olive oil. Repeat with 3 more sheets. Halve the phyllo stack lengthwise. Spoon 3/4 cup Broccolini mixture onto 1 stack, near a short end. Fold the right corner diagonally over the filling to make a triangle; continue folding diagonally until you reach the other end. Place the turnover on the baking sheet and brush with olive oil. Repeat with the remaining phyllo and filling to make 8 turnovers. 4. Bake the turnovers until golden and crisp, 20 to 25 minutes. Serve with the marinara sauce.

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