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1
To make the sausage, place the shrimp and pancetta in a food processor and pulse to chop.
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2
Add the scallion, lemon zest, and salt and pulse briefly until blended but not pureed.
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3
Use right away, or cover and refrigerate for up to overnight.
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4
To make the ravioli, place 1 teaspoon of the sausage in the center of each wonton wrapper.
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5
Lightly brush the edges of the wrapper with water, and fold it over corner to corner to make a triangle.
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6
Press the edges together with a fork to seal.
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7
As the ravioli are made, transfer them to a plate.
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8
Cover with a damp cloth and set aside.
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9
Bring a medium saucepan filled with 1 1/2 inches of water to a boil over high heat.
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10
Add a pinch of salt and then the broccoli rabe and edamame.
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11
When the water returns to a boil, cook until the broccoli is barely wilted and still bright green, about 3 minutes.
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12
Lift out the vegetables with a slotted spoon and rinse under cold running water.
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13
Set aside.
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14
To cook the ravioli use the same pan of water and return it to a boil.
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15
Add as many ravioli as will fit without crowding and boil gently until they float to the top and plump up, about 3 minutes.
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16
Lift them out with a slotted spoon, shake to dry slightly, and transfer, still moist, to a platter.
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17
Set aside in a warm place and continue with another batch until all are cooked.
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18
Arrange the broccoli and edamame over and around the ravioli.
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19
Sprinkle the zest over the top and drizzle the olive oil over all.
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20
Serve right away.
