Broccoli Rabe and Sausage Ravioli
- 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.
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.
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.
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!
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.