Broccoli Rabe Ravioli with Parmigiano and Pistachios

Name: Broccoli Rabe Ravioli with Parmigiano and Pistachios
Prep time: 1 h 34 min
Cook time: 1 h 34 min
Total time: 1 h 34 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 2 bunches broccoli rabe, tough lower stems removed; 237 milliliters chicken stock; 3 eggs; 6 servings Kosher salt; 177 milliliters grated Parmigiano; 237 milliliters grated Parmigiano, plus more for garnish; 1 recipe Chef Annes All-purpose Pasta Dough; 237 milliliters pistachios, toasted and coarsely chopped, for garnish; 710 milliliters ricotta; 2 sticks unsalted butter

Broccoli Rabe Ravioli with Parmigiano and Pistachios might be just the main course you are searching for. This recipe covers 31% of your daily requirements of vitamins and minerals. One serving contains 777 calories, 35g of protein, and 66g of fat. This recipe serves 6. A mixture of pistachios, butter, eggs, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. It is a rather inexpensive recipe for fans of Mediterranean food. From preparation to the plate, this recipe takes roughly 1 hour and 34 minutes.

Instructions

Bring a large pot of well-salted water to a boil over medium heat. Set a bowl of well-salted ice water on the counter.

Ingredients you will need

Water

Equipment you will use

Bowl

Pot

Add the broccoli rabe and cook for 1 minute, remove the broccoli rabe from the boiling water and plunge it immediately into the salted ice water. Reserve the boiling water to cook the pasta. Once the broccoli rabe has cooled, remove it from the ice water and squeeze out any excess water.

Ingredients you will need

Broccoli Rabe

Water

Pasta

Finely chop the broccoli rabe (the food processor works really well here) and put it in a large mixing bowl.

Ingredients you will need

Broccoli Rabe

Equipment you will use

Food Processor

Mixing Bowl

Add the ricotta, eggs and Parmigiano and season with salt, to taste. Taste for seasoning and adjust, if needed.

Ingredients you will need

Parmigiano Reggiano

Seasoning

Ricotta Cheese

Egg

Salt

Put the filling in a pastry bag and reserve.

Equipment you will use

Pastry Bag

Set the pasta roller on the widest setting (#1). Start with half the pasta dough, keep the other half covered until ready to use. Using your hands, flatten the dough as much as you can to facilitate it going through the pasta roller. Run the dough through the roller, twice dusting it in between rolls if it feels sticky. Fold the dough into thirds and turn it 90 degrees (a quarter turn) and run it through the pasta machine 2 to 3 times. Move the roller to the next setting (#

Ingredients you will need

Pasta Dough

Dough

Pasta

Roll

Equipment you will use

Pasta Machine

and run the pasta through. Dust lightly with flour if the dough feels sticky. Continue to run the dough through the machine reducing the opening (or moving the setting to the next larger number) in between every roll. Stop when you get to the correct thinness, this will usually be around number 5 or 6 on the dial, but every machine is different, you will have to be the judge of your own pasta thickness.

Ingredients you will need

Dough

All Purpose Flour

Pasta

Roll

*Tip: When rolling out pasta dough, always hold the pasta on the tops of your hands- palms down! If you hold it fingers up you will create stretch marks and those are never good!

Ingredients you will need

Pasta Dough

Pasta

Lay out the dough on a flat surface.

Ingredients you will need

Dough

Brush the lower half of the dough (the part that is closest to you) lightly with water. This is the glue that will hold the ravioli together. Use the glue sparingly, if you use too much the pasta will slide and not stick. Pipe 1-inch balls of filling onto the pasta that has been brushed with water, leaving about 2 inches between each ball. Fold the top half of the pasta down over the filling to meet the bottom edge. Using your index fingers, poke around each filling ball to seal the ravioli shut, AND to make sure that there are no air bubbles. Using a fluted round cutter or a fluted pastry wheel or even a drinking glass, cut out each ravioli.

Ingredients you will need

Ravioli

Dough

Pasta

Water

Transfer to a sheet tray dusted with semolina or polenta and reserve until ready to use.

Ingredients you will need

Polenta

Add the butter to a large saute pan and bring to a medium heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add 1 cup of chicken stock and season with salt, to taste. Shake the pan to incorporate the butter and stock and simmer until the stock has reduced a bit and the sauce looks velvety and is the consistency of heavy cream. If the sauce thickens too much, adjust the consistency with chicken stock.

Ingredients you will need

Stock

Heavy Cream

Butter

Shake

Salt

Equipment you will use

Frying Pan

Add the ravioli to the pot of boiling water and cook for 3 to 4 minutes. Carefully remove the ravioli from the cooking water and put them immediately into the sauce. Bring the sauce to a boil shaking frequently to be sure that the ravioli dont stick to the bottom of the pan.

Ingredients you will need

Ravioli

Sauce

Water

Equipment you will use

Frying Pan

Pot

Sprinkle with 1 cup of Parmigiano and swirl to combine the cheese with the sauce.

Ingredients you will need

Parmigiano Reggiano

Cheese