Vegan Broccoli Rabe Pesto Ravioli
I really fancy a good ravioli, perfect pasta, perfect filling, perfect sauce accompaniment. So, I was thinking about making unique fillings for ravioli, housed inside the most delicious fresh pasta, that go with each season. What season is coming guys? Spring! Broccoli rabe is in season in the spring time! So the peppery greens coupled with other light spring flavors, like lemon and pine nuts, seemed like a great idea! This vegan broccoli rabe ravioli is amazing!
The broccoli rabe is a little bitter, and needs to be blanched first before you make the pesto. Afterwards it has a very unique and intriguing flavor, that marries very well with the other pesto ingredients. I made this pesto a little thicker than I would a normal pasta sauce so that is stays in the ravioli! You could definitely add a bit more olive oil or a little veggie broth to thin it out more, and use for a really delicious sauce that you just toss with cooked pasta.
This homemade pasta dough is the easiest and most delicious dough ever. I make mine in the food processor, and it takes like 2 minutes, seriously. I like to let it rest, but only for a few minutes, and you can make the dough first, and let it rest while you make the pesto. This dough is extraordinarily easy to roll out super thin, even if you don’t have a pasta maker. I rolled mine out with just a rolling pin!
Then you just place a teaspoon of filling about an inch apart half way down the dough, and fold the remaining dough over. Press down around the filling, and cut them out. They only take a minute or two to cook in the boiling water! Then I just tossed them in a light sauce of olive oil, lemon and garlic! It is such a fantastic combination. I was thrilled to eat these.
Do you know how great broccoli rabe is for you? It contains, Zinc, Copper, fiber, protein, vitamin A, C, E and K. It has Vitamin B6, Calcium, Iron, Magnesium, Potassium, I feel like it might have literally everything you want in a meal! So, I guess I am saying, eat more broccoli rabe! This is a great way to do it frankly! I hope you enjoy!
Ravioli Tool Options:
Zoie + Chloe Ravioli Maker Cutter Stamp 2-Set – Round & Square Shape Mold – Large Size Aluminum Press with Natural Beechwood Handle
Bellemain Large Ravioli Maker
Better Houseware Pastry and Ravioli Wheel
Amazing pasta filled with broccoli rabe pesto tossed in a lemon and garlic oil!
- 2 C. All purpose flour
- 2 C. Semolina flour
- 2 tsp. Salt
- 1 1/4 C. Water
- 1 bunch Broccoli rabe
- 1/3 C. Pine nuts, toasted
- 3 Tbsp. Nutritional yeast
- 2 Tbsp. Olive oil
- Juice of 2 small lemons, or 1 large
- 1/2 tsp. Red pepper flakes
- 2 tsp. Salt
- 1/4 C. Olive oil
- 4 Tbsp. Lemon juice
- 3 Cloves of Garlic, crushed
Make the pasta dough first, add the flours and salt to a food processor. Start processing, and slowly pour the water through the opening. Process for a minute or two until it comes together and starts to form a ball. Remove, and form into a ball. Set aside to rest while you make the filling.
Blanch the broccoli rabe in boiling water for 2 or 3 minutes until it becomes soft. Remove and drop into a bowl of ice water.
Drain and squeeze most of the water out of the broccoli rabe and add to the food processor with the remaining pesto ingredients. Blend until smooth. Taste and adjust seasonings.
Bring a large pot of water to a boil. In the mean time, cut the pasta dough into four, roll the pasta dough out in a long rectangle as thin as you can get it without it being see through. Maybe a 1/16th of an inch.
Trim the ends and sides so it is even. Place a teaspoon of filling every inch or so on the rolled out pasta. You can either go half way down the dough and fold the dough over that, or go all the way down and place another sheet on top.
Press down the dough all around the filling. Cut into circles or squares either with a ravioli cutter or a knife if you don't have one. If you don't have a ravioli cutter, press down the edges with a fork.
Boil a few raviolis at a time for 1 or 2 minutes, they will float when they are done.
In a small sauce pan, heat the olive oil, lemon juice and crushed garlic for a minute or two. Toss the cooked ravioli in the oil. Serve!
This pesto sauce is made a little thicker than a normal pesto so it is the right consistency for the ravioli, but would be amazing as just a pasta sauce thinned out with a little more oil or veggie broth.