Vegan Broccoli Rabe Pesto Ravioli
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins

Amazing pasta filled with broccoli rabe pesto tossed in a lemon and garlic oil!

Course: Main Course
Servings: 6 people
Author: Lauren Hartmann
Pasta Dough
  • 2 C. All purpose flour
  • 2 C. Semolina flour
  • 2 tsp. Salt
  • 1 1/4 C. Water
Broccoli Rabe Pesto
  • 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
Lemon and garlic oil
  • 1/4 C. Olive oil
  • 4 Tbsp. Lemon juice
  • 3 Cloves of Garlic, crushed
  1. 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.

  2. 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. 

  3. 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.

  4. 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. 

  5. 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. 

  6. 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.

  7. Boil a few raviolis at a time for 1 or 2 minutes, they will float when they are done.

  8. 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! 

Recipe Notes

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.