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Broccoli Rabe & Cannelini Bean Ravioli with Walnut Sage EVO

2 cups
whole wheat flour
3 bunches
broccoli rabe
1 16 oz can
cannelini beans
3 eggs
2 cloves of
garlic smashed
2 oz EVO
fresh sage
salt & pepper

Place the flour in a bowl, form a well in the middle. Crack the eggs into the well. Beat the eggs with a fork, then start mixing the flour. After a while place the dough on a floured surface & start kneading it with your hands. Keep kneading until a smooth & silky dough forms, about 8-10 minutes.Steam broccoli rabe 2-3 minutes, chop in small pieces with cannelini beans, garlic & pinch of salt & pepper. Set aside.Cut the dough into 4 portions. Using a rolling pin, roll the dough so that it’s just wide enough
to fit into your pasta maker. Make some space on the kitchen table or countertop.Set the adjustable rolls of your pasta maker to a narrow setting & run all sheets through. repeat until you
get the most narrow setting.
Place about a tsp. of the mix on one of the pasta sheets, about 2-3 inches apart. Place a second sheet on top & gently press the two sheets together, carefully working around the mix.
Using a pasta cutter, cut out the ravioli, remove excess dough.
Gently simmer ravioli in lightly salted water for about 5-7 minutes or until done. Drain carefully so they don’t break.
In a small pan heat olive oil on medium heat, add the
walnuts & some chopped sage. Remove pan from heat.
Arrange ravioli on a plate, drizzle with the walnut-sage & olive oil & sprinkle with some extra sage & fresh cracked pepper. Enjoy!

by Michael Mariotti, owner
of Cafe Continental
Ingredients:

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