What kind of flour is best for making the pasta dough from scratch?

This recipe uses a combination of 2 cups all-purpose flour and 2 cups semolina flour, along with water and salt, to create a tender yet firm pasta dough.

How do I prepare the broccoli rabe for the pesto filling?

First, blanch the broccoli rabe in boiling water for 2-3 minutes until soft, then immediately transfer it to an ice bath. Drain and squeeze out most of the water before blending with the other pesto ingredients.

Can I make the broccoli rabe pesto ahead of time?

Yes, you can prepare the broccoli rabe pesto in advance. Store it in an airtight container in the refrigerator for up to 3-4 days. A thin layer of olive oil on top can help prevent browning.

What's the best way to cook the homemade ravioli?

Boil a few ravioli at a time in a large pot of water for 1-2 minutes. They are done when they float to the surface. Avoid overcrowding the pot to ensure even cooking.

How should I serve these Broccoli Rabe Pesto Ravioli?

After cooking, toss the ravioli in a simple warm oil made from olive oil, lemon juice, and crushed garlic. This light sauce complements the rich pesto filling beautifully.

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Broccoli Rabe Pesto Ravioli
[Vegan]

LH By: Lauren Hartmann

Author Bio

Lauren is a classically trained pastry chef and vegan. She is inspired every day by... Read More

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Plated homemade vegan broccoli rabe pesto ravioli, tossed in lemon garlic oil, garnished with fresh herbs, on a white plate.

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Broccoli Rabe Pesto Ravioli [Vegan]

541

Dairy Free

If you love homemade pillowy ravioli stuffed with an outrageously good filling and finished with a lemony garlic oil – you're going to love this. The simple pasta dough is stuffed with a zesty broccoli rabe pesto and then finished with a homemade lemon garlic olive oil that is to... Read More

Ingredients You Need for Broccoli Rabe Pesto Ravioli [Vegan]

For the Pasta Dough:

2 cups all-purpose flour
2 cups semolina flour
2 teaspoons salt
1 1/4 cup water

For the Pesto:

1 bunch broccoli rabe
1/3 cup pine nuts, toasted
3 tablespoons nutritional yeast
2 tablespoons olive oil
2 small lemons or 1 large lemon, juiced
1/2 teaspoon red pepper flakes
2 teaspoons salt

For the Oil:

1/4 cup olive oil
4 tablespoons lemon juice
3 cloves garlic, crushed

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How to Prepare Broccoli Rabe Pesto Ravioli [Vegan]

Make the pasta dough first by adding the flours and salt to a food processor. Start processing and slowly pour the water through the opening.
Process this for a minute or two until it comes together and starts to form a ball. Remove the dough and form it into a ball.
Set this 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 it and drop it into a bowl of ice water. Drain and squeeze most of the water out of the broccoli rabe and add it to the food processor with the remaining pesto ingredients. Blend this until smooth.
Taste it and adjust seasonings according to taste. Bring a large pot of water to a boil.
In the meantime, cut the pasta dough into four and roll the pasta dough out in a long rectangle as thin as you can get it without it being see through. 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 it 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 ravioli at a time for 1-2 minutes, they will float when they are done.
In a small saucepan, heat the olive oil, lemon juice and crushed garlic for a minute or two Toss the cooked ravioli in the oil.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.