Broccoli Rabe Ravioli with Parmigiano and Pistachios

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

If you enjoy the flavors/textures of the "filling" recipe...I experimented with excess filling. I bought and made wontons. Terrfic...and has nutritional value. If you enjoy broccoli rabe...this recipe is a keeper.
Annie, Fremont, CA

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I apparently didn't drain the broccoli rabe good enuf because my ravioli kept opening up from the liquid. The recipe is ok but I wouldn't make it again. There is something missing; I would probably make a different sauce such as a four cheese. If you are tempted, DO NOT omit the pistachios...they really make the dish.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Surprised to see so few reviews for this but I suspect people are still intimated at the idea of making their own ravioli. Its too bad because Anne writes her recipes beautifully and you will have a hard time going wrong. I use this as a starter for pretty much any kind of veggie you want to try sticking in a ravioli. Just substitute whatever you want to try where it says broccoli rabe! I've used this with zucchini, butternut squash, carrots, even celery! But you can use pretty much anything you can stick in a food processor and mash up into the filling mix. They all come out tasting great! I've even mixed in some minced up rotisserie chicken meat, ground beef, and Italian sausage which I cook first and then throw in the food processor too. You can pretty much mix anything with the ricotta, parmesan and eggs and it becomes a great ravioli filling. Try it yourself!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

These raviolis came out amazing!!!! My boyfriend who usually isn't crazy about raviolis loved it! I told him I was going to freeze the extras but he persuaded me to cook them up so he could have another helping.

The only changes I made was cutting out the broccoli rabe (we don't really care for it and added some thyme and orgeano to the filling.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this a few days ago after making her fresh pasta. I didn't have a pasta machine and it took time to get it thin but it was worth it :

It was my first time trying broccoli rabe, and it was very yummy. The chopped pistachio's in butter sauce was a great touch!

Don't shy from making this because it requires fresh pasta, it was my first time and I succeeded :

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I LOVE ANNE BURRELL!!! She is funny and cool chef. I have been watching her every day since last fall. So Anne, R u thinking about having your own cookbook? It would be nice if u did and i would buy it the first thing they come out!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Anne Burrell you are DA BOMB!!!! Sooo comforting...reminded me of when I was a kid....THANKS!! YOU ROCK!!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I'll be making a variation of the ravioli, the family is not a fan of broccoli rabe, but the pasta seems very easy to make, especially since we make over 300 pierogi every Christmas

What I wanted to comment on was the oh so simple, but oh so satisfying simple sauce that Anne made for the ravioli. I made it for a high-quality, store-bought mushroom ravioli and it was the perfect accompaniment, easy to make, and not overpowering for the ravioli (I skipped the pistachios.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The dough was perfect; the filling sublime. Anne, keep the great recipes and techniques coming!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This filling is easy and great, but I can see using other types of greens and even adding some cooked meat. I am soooo happy, to finally see an easy to understand pasta filling. Weeeeeee lol the posibilities are endless. I love watching her, this is the fist time I have written in, and that is because she excited me sooo much.