Broccoli Rabe Ravioli with Broccoli Rabe Pesto
The homemade pasta is filled with a broccoli rabe and ricotta filling and then topped with a delicious broccoli pesto.
Servings: 4
Calories: 841kcal
Ingredients
- ½ broccoli rabe aka rapini, trimmed and blanched
- 5 tbsp 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
Instructions
- Remove the leaves from the broccoli rabe and set them aside.
- Add half of your broccoli rabe leaves to a food processor with a pinch of salt. Process until smooth.
- Attach the flat beater to your stand mixer. Mix your flour, 3 eggs, and the processed broccoli rabe leaves 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 is incorporated and 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. This is your pesto.
- Finely dice your broccoli rabe stems & florets. Heat 3 tbsp 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 tbsp 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!
Nutrition
Calories: 841kcal | Carbohydrates: 54g | Protein: 25g | Fat: 58g | Saturated Fat: 13g | Cholesterol: 201mg | Sodium: 322mg | Potassium: 351mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1330IU | Vitamin C: 6.9mg | Calcium: 334mg | Iron: 5.4mg
