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Broccoli Rabe and Sausage Ravioli

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Carlo Giuseppe Jan 6, 2005 05:35 PM

Was lucky enough to stumble across some rapini at the grocery store recently (somewhat of a rarity deep in the heart of Texas) so I couldn't resist making some homemade ravioli!

Any suggestions for a sauce to serve with this "masterpiece"?!? I was going to do a simple garlic and olive oil sauce but thought I'd see if anyone else had some other ideas.

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    La Dolce Vita RE: Carlo Giuseppe Jan 6, 2005 06:48 PM

    I adore rapini, and I'm happy for you that you were able to find it.

    My favorite way to eat it is simply with excellent olive oil, sauteed garlic, and a squeeze of fresh lemon juice. I also sprinkle a bit of salt and a grinding of fresh pepper.

    Is the rapini in the ravioli, or will it be served as a side dish? Either way, I think simpler is better in this kind of a dish. A tomato sauce would probably be too heavy. Perhaps some high-quality grating cheese such as a parmigiano-reggiano dusted over the top would be good.

    Happy eating!

    1 Reply
    1. re: La Dolce Vita
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      Carlo Giuseppe RE: La Dolce Vita Jan 6, 2005 07:13 PM

      I made a rapini/sausage filling for the ravioli.... I blanched the rapini, chopped it up and seasoned it a bit and mixed it with some browned sausage.

      I'm with you on the simpler the better idea and agree that a tomato sauce would be too much.

      Thanks for your ideas!

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      tom in sf RE: Carlo Giuseppe Jan 6, 2005 07:23 PM

      Rapini is one of my favorite vegetables. It's wonderful with a good, aged balsamic. The sweet-savory-bitter is tremendous!

      For my 50th I served grilled Italian sausages with onions and grapes (from an antique Italian cookbook), rapini with balsamic and lemon risotto.

      Rave reviews!

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        patrick RE: Carlo Giuseppe Jan 6, 2005 08:56 PM

        broccoli rabe is my favorite vegetable! your ravioli sounds ravishing.

        i'd go with a simple olive oil/garlic/chili-flake "sauce", moistened with a bit of the cooking water from the pasta. we eat at least one broccoli raab meal a week, and it is usually the broccoli blanched, then stirred into a sauce of

        1/2 c olive oil
        4-5 thinly sliced cloves of garlic, sizzled in the oil
        1 tsp chile flakes (arbol if you got em), added after the garlic sizzles
        and salt to taste (a tsp or two)

        Then i stir in about a pound of pasta (farfalle), enough cooking water to keep it nice and moist, and a handful of grated parmigiano reggiano

        and we are happy.

        enjoy your broccoli rabe!

        2 Replies
        1. re: patrick
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          Carlo Giuseppe RE: patrick Jan 7, 2005 09:36 AM

          Sounds great Patrick! Heavy on the garlic too - - just the way I like it.... that's one ingredient in recipes which I always tend to exceed the recommended amounts by several cloves!!!

          1. re: Carlo Giuseppe
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            patrick RE: Carlo Giuseppe Jan 7, 2005 02:19 PM

            Heavy on the chiles, too, especially considering the sausage already in your ravioli...which I realized after I posted. But, hey, you're from Texas!

            Your ravioli has inspired me to try using sausage in our next dish of rabe with pasta. Sort of an "unwrapped" version.

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          Ellen RE: Carlo Giuseppe Jan 7, 2005 08:45 AM

          I just made broccoli rabe with garlic, olive oil and lemon and served it with hot italian sausage and pasta and tomato sauce. It turned out to be an excellent combination because each component stood clearly on its own yet the whole was deliciously complementary. Based on that meal, I know I would love the ravioli you're making in a robust tomato sauce.

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            Carlo Giuseppe RE: Carlo Giuseppe Jan 7, 2005 09:37 AM

            Thanks for all the ideas everyone - I'll let you know how things come out!

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