Ravioli with gouda and broccoli

This recipe was designed to use up holiday leftovers from my husband's work party, primarily ham and some smoked gouda.

I started with some steam-in-the-bag just picked broccoli cuts from Wegmans, which honestly, disappointed me a tad because of the number of stems in the bag. With those prepared and about 12 large cheese ravioli cooking, I got my Le Creuset skillet and began concocting a sauce.

First, I melted four tablespoons butter, then added the broccoli, hearty sprinkles of garlic pepper, and sprinkled breadcrumbs over the broccoli. I let that sizzle a few minutes (like two). I added about 3/4 cup soy milk and 1 heaping teaspoon flour, working very carefully to keep the flour away from the broccoli until I got the butter milk and flour incorporated. I added about 3/4 cup tiny pieces of ham. Then I also added about 1/4 cup of small chunks of gouda. After that melted, I set the sauce aside and, with drippings still in the pan, added about two teaspoons extra virgin olive oil to the skillet. Then I fried the ravioli over low heat and sprinkled them with another 1/2 cup finely grated smoked gouda.

Then I returned the sauce to the pan, stirred it all up, and added another 1/4 cup finely grated smoked gouda. And served. It was fantastic.