Fresh ravioli with broccoli rabe and potatoes. Tasty, flavorful, and elegant.

How much I love homemade pasta, I must have said it many times, it was my first love, the undisputed love for cooking.

When it comes to ravioli, there are two ways to play with flavors: the first is, of course, to get creative with the filling; the second is to enrich the dough.

In this case, for a slightly different lunch, we decided to add broccoli rabe to the filling, giving the dish a beautiful flavor.

Ravioli with broccoli rabe are a decidedly flavorful and uncommon type of stuffed fresh pasta, made with a filling of broccoli rabe and potatoes. Perhaps a slightly more laborious recipe, but one that will bring great satisfaction.

Try serving them elegantly with butter and parmesan or with a simple sauce made of crumbled sausage sautéed in a pan with a bit of oil and a clove of garlic; they are delicious!

And then, homemade pasta is always perfect; there isn’t a day or celebration that doesn’t warrant pasta—it always brings joy.

Difficulty: Very easy
Cost: Very economical
Preparation time: 15 Minutes
Portions: 4/6
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Fall, Winter, and Spring

260.26 Kcal

calories per serving

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Energy 260.26 (Kcal)
Carbohydrates 41.49 (g) of which sugars 1.19 (g)
Proteins 12.82 (g)
Fat 5.52 (g) of which saturated 2.82 (g)of which unsaturated 2.66 (g)
Fibers 2.59 (g)
Sodium 542.18 (mg)

Indicative values for a portion of 130 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for Ravioli with Broccoli Rabe

2 1/2 cups all-purpose flour (plus extra for rolling the dough)
3 eggs
salt
1 bunch broccoli rabe (about 4 oz cooked and drained)
1 potato (about 7 oz cooked and mashed)
2 tablespoons grated parmesan cheese
salt
nutmeg

Tools

Pastry board
Pasta machine
Pasta cutter
Blender
2 Pots
Bowl

Steps for Broccoli Rabe Ravioli

Form a mound of flour on the pastry board (or surface you can use for kneading).
Create a well in the middle where you’ll place the eggs.
At this point, using a fork, break the eggs and start incorporating the flour.
When the flour is partially incorporated, knead with your hands.
The dough should be soft and elastic.
Once you have a nice homogeneous dough ball, let it rest wrapped in plastic wrap.
It should rest for at least 30 minutes.
Begin to clean the broccoli rabe:
Remove the yellowed and damaged leaves, selecting the tender flowers and leaves. The stems, which are hard, should be discarded, and the large leaves torn, removing the veins.
Once this operation is completed, move on to washing, which should be very thorough. Fill the sink with cold water and immerse the broccoli rabe, letting them soak for a few moments so that any soil settles on the bottom.
You can facilitate this operation by shaking the vegetables with one hand.
At this point, drain with the help of a colander or a large bowl and repeat from the beginning, changing the water until it is completely clean.
Generally, it will be sufficient to repeat this 3/4 times.
It will depend, however, on how dirty the vegetables are.
Let them drain in a colander.
Put a pot with plenty of water on the stove, and when the water boils, salt it and throw in the broccoli rabe, cooking them.
Meanwhile, boil a medium-sized potato separately (weight cooked and peeled 7 oz).
Cool the broccoli rabe and squeeze them well, peel the potato.
Coarsely chop the broccoli rabe and mix them with the mashed potato, grated cheese, add a pinch of nutmeg, adjust the salt, cover with plastic wrap and let rest in the fridge for 20 minutes.
After the resting time, take a piece of dough and flatten it slightly with your hands, using a bit of flour.
Pass it through the pasta machine starting from the widest setting.
Roll the dough, making several passes to make it thin.
Place small amounts of filling at intervals of 1-1.5 inches, cover with another sheet, and press to remove the air.
Cut with the pasta cutter and place the ravioli on a floured board.
The ravioli are ready to be cooked and dressed to your taste.
You can serve them elegantly with butter and parmesan or with a simple sauce based on crumbled sausage.
Enjoy your meal
I leave you the link to best preserve fresh pasta: how to blanch fresh pasta.