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1
Bring a large pot of well-salted water to a boil over medium heat.
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2
Set a bowl of well-salted ice water on the counter.
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3
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.
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4
Reserve the boiling water to cook the pasta.
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5
Once the broccoli rabe has cooled, remove it from the ice water and squeeze out any excess water.
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6
Finely chop the broccoli rabe (the food processor works really well here) and put it in a large mixing bowl.
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7
Add the ricotta, eggs and Parmigiano and season with salt, to taste.
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8
Taste for seasoning and adjust, if needed.
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9
Put the filling in a pastry bag and reserve.
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10
Pasta:
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11
Set the pasta roller on the widest setting (#1).
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12
Start with half the pasta dough, keep the other half covered until ready to use.
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13
Using your hands, flatten the dough as much as you can to facilitate it going through the pasta roller.
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14
Run the dough through the roller, twice dusting it in between rolls if it feels sticky.
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15
Fold the dough into thirds and turn it 90 degrees (a quarter turn) and run it through the pasta machine 2 to 3 times.
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16
Move the roller to the next setting (#2) and run the pasta through.
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17
Dust lightly with flour if the dough feels sticky.
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18
Continue to run the dough through the machine reducing the opening (or moving the setting to the next larger number) in between every roll.
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19
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.
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20
*Tip: When rolling out pasta dough, always hold the pasta on the tops of your hands- palms down!
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21
If you hold it fingers up you will create stretch marks and those are never good!
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22
To assemble the ravioli:
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23
Lay out the dough on a flat surface.
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24
Brush the lower half of the dough (the part that is closest to you) lightly with water.
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25
This is the glue that will hold the ravioli together.
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26
Use the glue sparingly, if you use too much the pasta will slide and not stick.
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27
Pipe 1-inch balls of filling onto the pasta that has been brushed with water, leaving about 2 inches between each ball.
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28
Fold the top half of the pasta down over the filling to meet the bottom edge.
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29
Using your index fingers, poke around each filling ball to seal the ravioli shut, AND to make sure that there are no air bubbles.
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30
Using a fluted round cutter or a fluted pastry wheel or even a drinking glass, cut out each ravioli.
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31
Transfer to a sheet tray dusted with semolina or polenta and reserve until ready to use.
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32
To cook the ravioli and make the sauce:
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33
Add the butter to a large saute pan and bring to a medium heat.
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34
Add 1 cup of chicken stock and season with salt, to taste.
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35
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.
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36
If the sauce thickens too much, adjust the consistency with chicken stock.
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37
Add the ravioli to the pot of boiling water and cook for 3 to 4 minutes.
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38
Carefully remove the ravioli from the cooking water and put them immediately into the sauce.
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39
Bring the sauce to a boil shaking frequently to be sure that the ravioli dont stick to the bottom of the pan.
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40
Sprinkle with 1 cup of Parmigiano and swirl to combine the cheese with the sauce.
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41
Transfer the ravioli to a serving platter and sprinkle with a little more grated Parmesan.
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42
Garnish with chopped pistachios and serve.
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43
Mangia Bene!
