BROCCOLI RABE RAVIOLI WITH PARMIGIANO AND PISTACHIOS 2
Steps:
- For the filling: 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. 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.
- Finely chop the broccoli rabe (the food processor works really well here) and put it in a large mixing bowl. Add the ricotta, Parmigiano and eggs and sprinkle with salt. Adjust seasoning if needed. Put the filling in a pastry bag and reserve.
- For the pasta: 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 (#2) 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.
- To assemble the ravioli: Lay out the dough on a flat surface. 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. Transfer to a sheet tray dusted with semolina or polenta and reserve until ready to use.
- To cook the ravioli and make the sauce: Add the butter to a large saute pan and bring to a medium heat. Add 1 cup of chicken stock and season with salt. 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.
- 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 don'(TM)t stick to the bottom of the pan. Sprinkle with 1 cup of the Parmigiano and swirl to combine the cheese with the sauce.
- Transfer the ravioli to a serving platter and sprinkle with a little more grated Parmesan. Garnish with chopped pistachios and serve. Mangia Bene!
- Put the flour on a clean, dry work surface. Make a hole (this is also called a well) in the center of the flour pile that is about 8 inches wide (bigger is definitely better here). Crack all of the eggs and the yolk into the hole and add the olive oil, salt and water.
- Using a fork, beat the eggs together with the olive oil, salt and water. Using the fork, begin to incorporate the flour into the egg mixture; be careful not to break the sides of the well or the egg mixture will run all over your board and you will have a big mess! Also, don't worry about the lumps. When enough flour has been incorporated into the egg mixture that it will not run all over the place when the sides of the well are broken, begin to use your hands to really get everything well combined. If the mixture is tight and dry, wet your hands and begin kneading with wet hands. When the mixture has really come together to a homogeneous mixture, THEN you can start kneading.
- When kneading it is VERY important to put your body weight into it, get on top of the dough to really stretch it and not tear the dough. Using the heels of your palms, roll the dough to create a very smooooooth, supple dough. When done, the dough should look VERY smooth and feel almost velvety. Kneading will usually take from 8 to 10 minutes for an experienced kneader and 10 to 15 for an inexperienced kneader. Put your body weight into it, you need to knead! This is where the perfect, toothsome texture of your pasta is formed. Get in there and have fun!
- When the pasta has been kneaded to the perfect consistency, wrap it in plastic and let rest for at least 1 hour. If using immediately do not refrigerate.
- Roll and cut the pasta into desired shape. How smooth and supple!
SKINNY BROCCOLI RABE AND RAVIOLI
77% less sat fat • 44% less cholesterol than the original recipe. Light, fast, fresh-and filling! This yummy pasta dish has it all.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- In a large saucepan, heat oil over medium heat. Add leek and garlic; cook for 5 minutes. Add broth, the water, and, if desired, crushed red pepper. Bring to boiling.
- Add broccoli rabe, undrained tomatoes, ravioli, and rosemary. Return to boiling; reduce heat. Cover and simmer for 7 to 8 minutes or until broccoli rabe and ravioli are tender. If desired, sprinkle each serving with cheese.
Nutrition Facts : Calories 310, Carbohydrate 43 g, Cholesterol 35 mg, Fat 1/2, Fiber 6 g, Protein 14 g, SaturatedFat 4 g, ServingSize 1 1/2 cups, Sodium 970 mg, Sugar 8 g, TransFat 0 g
BROCCOLI RABE, WHITE BEAN, AND FONTINA PASTA
According to Real Age, the source of this recipe: "With well over the RDA of vitamin C and vitamin A -- and a healthy dose of both iron and calcium -- what's not to love about this fiber-rich pasta dish?"
Provided by bluejay11702
Categories Beans
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil.
- Add pasta and cook, stirring occasionally, according to package directions. Stir in broccoli rabe (or spinach) during the last 2 to 3 minutes.
- Drain.
- Dry the pot.
- Whisk broth and flour in a small bowl until smooth.
- Heat oil in the pot over medium-high heat. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds.
- Add the broth mixture and bring to a simmer, whisking constantly, until it thickens, 3 to 4 minutes.
- Add beans, vinegar, salt and pepper and the pasta and broccoli rabe (or spinach).
- Cook, stirring, until the mixture is heated through, about 1 minute.
- Remove from the heat; add cheese, stirring until it melts. Serve immediately, topped with toasted bread crumbs, if desired.
Nutrition Facts : Calories 610.2, Fat 13.9, SaturatedFat 4.2, Cholesterol 16.6, Sodium 702.2, Carbohydrate 96.9, Fiber 14.3, Sugar 3, Protein 28.8
SPICY WHITE BEAN STEW WITH BROCCOLI RABE
Not quite a fridge clean-out situation, this extremely flexible stew can use up much of what you've got on hand. It's vegetarian by nature, but feel free to start the pot with sausage, slab bacon or leftover ham if you're feeling more omnivorous. If you can't find harissa, use tomato paste and a pinch of red-pepper flakes for spiciness.
Provided by Alison Roman
Categories weekday, soups and stews, main course
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Tear broccoli rabe or kale leaves into bite-size pieces and set aside. Chop the stems into about 1/4-inch pieces; set aside.
- Heat 1/4 cup olive oil in a large pot over medium heat. Add garlic and onion, and season with salt and pepper. Cook, stirring occasionally, until lightly browned and sizzled at the edges, 4 to 6 minutes.
- Add harissa (or tomato paste and a pinch of red-pepper flakes), and stir to coat in the oil. Cook until the harissa is a nice brick red color, the sugars start to caramelize and the oil turns a nice vibrant fiery orange color, about 2 minutes.
- Add beans, and season with salt and pepper. Using a wooden spoon or spatula, crush a few beans to release their creamy interior.
- Add the broth and reserved stems, and season with salt and pepper. Bring to a simmer and cook until you've reached your desired consistency (less time for a brothier soup, more time for a thicker stew), 15 to 20 minutes.
- Add broccoli rabe or kale leaves and preserved lemon or lemon juice, and stir to wilt the greens. Season with salt, pepper and more red-pepper flakes if you want it spicier.
- Serve with feta and parsley, and with eggs, if you like.
More about "broccoli rabe with white beans and fresh ravioli food"
SAUTEED BROCCOLI RABE WITH WHITE BEANS - 5 INGREDIENTS
From simpleandsavory.com
5/5 (1)Estimated Reading Time 3 minsServings 2
- While you are waiting for the water to boil, prepare the broccoli rabe: rinse it and chop it into 2 inch pieces and set it aside.
- Once the water boils, add the broccoli rabe to the boiling water and turn the heat off. Let it sit in the hot water for about a minute. Drain it and rinse it in cold water.
- Heat 1 tablespoon oil in a skillet and add the garlic and broccoli rabe. Cook the garlic and broccoli rabe until the garlic begins to soften which is about 5 minutes.
WHITE BEANS WITH BROCCOLI RABE AND LEMON - BON APPéTIT
From bonappetit.com
LEMONY BROCCOLI RABE WITH WHITE BEANS RECIPE - SIMPLY …
From simplyrecipes.com
PASTA WITH BROCCOLI RABE & WHITE BEAN–ANCHOVY …
From food52.com
WHITE BEANS WITH BROCCOLI RABE RECIPE | WILLIAMS SONOMA TASTE
From blog.williams-sonoma.com
VEGAN BROCCOLI RABE AND WHITE BEANS - NO MEAT ATHLETE
From nomeatathlete.com
RECIPE: BROCCOLI RABE AND WHITE BEAN GRATIN | KITCHN
From thekitchn.com
BROCCOLI RABE AND WHITE-BEAN SOUP RECIPE | EPICURIOUS
From epicurious.com
ROASTED BROCCOLI RABE AND WHITE BEANS WITH BURRATA
From cooking.nytimes.com
BROCCOLI RABE WITH WHITE BEANS | CIAO ITALIA
From ciaoitalia.com
BROCCOLI RABE WITH WHITE BEANS AND FRESH RAVIOLI RECIPE | FOOD …
From foodnetwork.cel29.sni.foodnetwork.com
BROCCOLI RABE WITH WHITE BEANS - A LIFE WELL PLANTED
From alifewellplanted.com
BROCCOLI RABE RECIPES - FOOD & WINE
From foodandwine.com
BROCCOLI RABE WITH WHITE BEANS AND PRESERVED LEMON | SAVEUR
From saveur.com
BROCCOLI RABE WITH WHITE BEANS AND CHEDDAR BREADCRUMBS
From americanhomecook.com
BROCCOLI RABE WITH WHITE BEANS AND FRESH RAVIOLI – RECIPES NETWORK
From recipenet.org
BROCCOLI RABE RECIPES
From allrecipes.com
BROCCOLI RABE WITH WHITE BEANS AND FRESH RAVIOLI - FOOD NETWORK
From foodnetwork.cel30.sni.foodnetwork.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love