This broccoli rabe ravioli will send any broccoli rabe lover to the moon and back! The homemade broccoli rabe pasta is filled with a broccoli rabe and ricotta filling, and then topped with a delicious broccoli rabe pesto. And it's a wonderful way to make ravioli healthy. Buon appetito!
Broccoli Rabe Ravioli with Broccoli Rabe Pesto
- ½ bunch Andy Boy broccoli rabe trimmed
- 5 tablespoon avocado oil
- 2 cups flour
- 4 eggs
- 1 bunch basil stemmed (2.5-oz)
- ⅓ cup toasted pine nuts
- 3 cloves garlic cut in half
- ⅓ cup olive oil
- ½ cup parmesan grated
- 1 shallot finely diced
- 8 oz. Ricotta cheese
- salt & pepper
- Shaved parmesan for serving
- Remove the leaves from the broccoli rabe and set them aside.
- Heat 2 tablespoon avocado oil in a saute pan over medium heat. Add half of your broccoli rabe leaves. Season with a pinch of salt. Cook until wilted. Add to a food processor and process until smooth.
- Attach the flat beater to your stand mixer. Mix your flour, 3 eggs, and cooked broccoli rabe leave puree in the mixing bowl on low speed. Once combined, remove the flat beater and attach the dough hook. Knead for 3-4 minutes on “stir” or speed 1 until the dough indents when you poke it. Cover the bowl and let the gluten strands relax for 30 minutes.
- In the meantime, add the other half of your broccoli rabe leaves, basil, pine nuts, and garlic to a food processor. With the motor running, slowly add your olive oil. Stir in the parmesan. Season with salt & pepper to taste. Set aside.
- Finely dice your broccoli rabe stems & florets. Heat 3 tablespoon avocado oil in a saute pan over medium heat. Add your shallot, broccoli rabe stems, and florets. Season with salt and pepper. Cook until tender, 4-5 minutes.
- Mix your cooked broccoli rabe stems & florets with the ricotta cheese in a bowl. Season with salt and pepper to taste. Set aside.
- When your pasta has rested for 30 minutes, take it out of the bowl and knead it on a floured surface, adding more flour if it’s sticking. Cut the dough into 4 pieces. Roll out each piece to the thinnest setting you feel comfortable with, and set on a floured surface so it doesn’t stick.
- Bring a pot of water to boil. Beat your remaining egg with 1 tablespoon of water.
- In the meantime, spoon 1 tablespoon of the rabe & ricotta mixture at a time onto two of the 4 sheets, leaving 1-2 inches between each ball of filling. Lightly brush the edges of the pasta sheet & between each dollop of filling with the egg wash.
- Lay your other two sheets of pasta over the tops and gently press down to cover the filling, making sure to press between each dollop of filling.
- Cut your ravioli squares with a ravioli stamp, pastry wheel, or knife. Make sure the edges are pressed and sealed.
- Add your ravioli to the water. Cook 4-5 minutes. Remove with a slotted spoon, and toss to coat in the pesto.
- To serve shave parmesan over the pasta with a vegetable peeler. Enjoy!
Allergic to nuts? Looking for a substitute?
Use sunflower seeds instead of pine nuts if you have a nut allergy. Use walnuts, almonds, pistachios, or hazelnuts if you can't find pine nuts.
Why broccoli rabe?
Broccoli rabe is dense with nutrients. The fiber & water in this vegetable keeps you full longer (helping with weight loss & food intake), & aids in digestion. It's loaded with vitamins A, C, K, calcium, folate, & iron. It's a great way to make ravioli healthy.
How thin do you roll the pasta dough?
Roll your dough as thin as you feel comfortable....without the dough tearing. I think thinner pasta has a better taste and texture. When the pasta dough is too thick, it can taste gummy.
The standard is for your dough to be paper-thin if possible, and you should aim for ⅛" thickness.
Remember you will have to handle the dough after you roll it, so don't go too thin your first time! However, you can test your thinness boundaries and if it tears, just re-roll it. That's the beauty of pasta...if you mess up, you can re-roll it and nobody ever has to know!
Do I need a ravioli stamp?
No. You can use a knife, pastry wheel, or cookie cutter instead! I prefer the ravioli stamp because it makes the ravioli look perfectly pretty. But I don't always use one. I borrowed this one from a friend!
How else do I use broccoli rabe other than this broccoli rabe ravioli?
This shop has been compensated by D'Arrigo Bros Co. All opinions are mine alone.