Ravioli Rose with Broccoli Rabe and Bacon is a truly curious pasta shape but very scenic to bring to the table, and absolutely delicious!
To prepare the rose-shaped ravioli you will need a pasta roller, or if you are skilled, a rolling pin is fine too, and a fluted pastry wheel, but if you don’t have one, a knife will also suffice!
The filling can vary according to your tastes. I chose broccoli rabe paired with sweet bacon as a condiment, but you could also choose a simple ricotta and spinach filling or, in autumn, a pumpkin-based filling, perhaps accompanied by some crumbled amaretti cookies!
If you like these ravioli roses, you just have to try making them with your own hands!
You can always find my recipes on my Facebook page HERE, or on my Instagram page HERE.
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 1 2/3 cups all-purpose flour
- 2 eggs
- 1 lbs broccoli rabe
- 1/2 cup Parmesan cheese
- 3 anchovies in oil
- garlic
- chili pepper
- salt
- 7 oz cubed sweet bacon
Steps
Pour the flour in a mound on the work surface. Create a well in the center and pour the eggs inside.
Beat the eggs with a fork, then slowly begin to incorporate the surrounding flour.
When the dough becomes more consistent, start kneading by hand, more and more energetically, until you obtain a smooth and homogeneous dough ball.
Wrap the dough ball in plastic wrap, or cover it with a bowl, for the time needed to prepare the filling.
Wash and clean the broccoli rabe.
Transfer them to a pan along with a drizzle of oil, garlic, and chili pepper.
Then add the anchovies and cook until the broccoli rabe is tender.
Transfer the broccoli rabe into a tall glass, blend with an immersion blender to obtain a smooth puree.
Transfer into a bowl, add the Parmesan, then mix to combine the ingredients and then transfer to a piping bag.
Take your dough ball, flatten it first with your fingertips, then roll it out with a pasta machine at setting 7.
Cut a lasagna sheet about 10 inches long, place a strip of filling in the center of the dough using the piping bag.
Cover the filling with the dough sheet. Seal the edges well and cut off the excess with a fluted pastry wheel or a knife.
Then start rolling the ravioli rose with broccoli rabe and bacon onto itself until closed.
To seal it so it doesn’t open during cooking, press well with your fingertips on the edge of the dough, on the fluted side, the part you didn’t fill.
Heat a pan, add the sweet bacon and let it render so it releases its fat.
Cook the ravioli in plenty of salted water, and when they are cooked, transfer them directly to the pan with the bacon.
Drizzle them with its fat and serve accompanied by crispy bacon cubes.
STORAGE
Store the Ravioli Rose with Broccoli Rabe and Bacon in the fridge for up to two days.
You can always find my recipes on my Facebook page HERE, or on my Instagram page HERE.
