Bitterness, Spice & Everything Nice: Broccoli Rabe Ravioli

TheVineKat311
Mar 3, 2025
5 min read

Updated: Jan 25

I’m not entirely sure when I fell in love with broccoli rabe. It certainly wasn’t a family influence—my father hated it. And, being from northern Italy, my family never really cooked with it. Broccoli rabe is more of a southern thing, but somehow, somewhere along the way, it won me over. Maybe it was working in restaurants, maybe it was friends who introduced me to it, or maybe I just have an instinct for seeking out delicious, slightly bitter greens. Whatever the reason, I fell madly in love with it.

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But here’s the thing about a classic broccoli rabe and sausage pasta dish—it’s delicous but also a little… disjointed. You’re chasing pieces around your plate, trying to get the perfect bite with a little of everything. And that’s how this ravioli came to be. Instead of searching for that magical forkful of pasta, sausage, and greens, I wanted it all in one bite. A perfect little pocket of harmony.

The Great Broccoli Rabe Betrayal...

Now, here’s where it gets fun. I made this ravioli for my father once, and because I know him well, I did not tell him what was inside. I disguised it under a generous helping of marinara sauce, handed him a plate, and waited.

He took a bite. Then another. I watched him closely, waiting for the moment when his lifelong stance on broccoli rabe would betray him.

Then, in a rare moment of honesty about food he didn’t think he liked, he set his fork down and said, "This is delicious."

I should have let it go. I really should have.

But I didn’t. Instead, I grinned and said, “I’m so glad you like it. It’s made with broccoli rabe.”

The look on his face was priceless. First, confusion. Then, suspicion. And finally, sheer indignation.

Now, when my father decided he didn’t like something, that was it—forever. No reconsideration, no second chances. And yet, he had just eaten an entire plate of broccoli rabe-filled ravioli and loved every bite.

Did he ever admit that he liked it? Absolutely not. But did he finish his plate anyway? You bet he did.

And if I had ever tried to serve it to him again he would have refused, on principle. Because once he decided he didn’t like something, that was the end of the discussion.

But I knew the truth.

Broccoli Rabe & Sausage Ravioli

Serves 6 to 8. Can easily be halved for a weeknight dinner.

Click here for a filling recipe without sausage.

Ingredients:

The Pasta:

540 g imported “00” Flour
6 large eggs (room temp.) - If you are weighing the eggs, I find 57 g egg to 100 g flour is a good ratio.
Rimacinata Semolina flour for dusting

The Filling:

450 g broccoli rabe (1 lb./1 bunch)
450 g Italian sausage (1 lb.)
450 g whole milk ricotta cheese (1 lb.)
125 ml dry white wine (1/2 cup)
4 garlic cloves (minced)
1/2 tsp. dry red pepper flakes
50 g Pecorino cheese (1.75 oz.)
salt & pepper q.b.

The Sauce:

4 Tbs. of really good quality butter
2 cloves garlic (minced)
pinch of red pepper flakes
1/2 cup dry white wine
450 g broccoli rabe (1 lb./1 bunch)
450 g Italian sausage (1 lb.)
lots of grated Parmigiano Reggiano

Instructions

Make the Pasta Dough:

Mound the “00” flour on your work surface. Create a well in the center and crack the eggs into it.
Using a fork, gently incorporate the flour into the eggs in a circular motion.
Once the mixture is firm enough to prevent the eggs from spilling out, use a dough scraper to continue combining.
Knead by hand for 5-10 minutes until the dough is smooth and elastic. Wrap it up and let it rest for at least 30 minutes.

Make the Filling:

Sauté all of the sausage (900 g) until golden brown. Drain in a colander. If the sausage is in a casing, remove it from the casing before cooking.
Pulse the half of the sausage (reserve the other half for the sauce) in a food processor until fine. Transfer to a bowl.
Bring a large pot of salted water to a boil. Loosely chop both bunches of broccoli rabe and boil for about 5 minutes. Drain under cold water.
In a large sauté pan, heat a small amount of oil. Add the garlic and red pepper. Cook for a few minutes, being careful not to burn the garlic.
Add the white wine and half of the broccoli rabe to the pan (reserve the other half for the sauce) and continue to cook until the wine is mostly evaporated. Drain in a colander and press to squeeze out most of the water. Pulse in a food processor until finely minced and add to the bowl with the sausage.
Add the cheeses and salt and pepper to taste. Mix well to combine.

Make the Ravioli:

Divide the dough into 6 pieces. Keep the pieces you are not working with covered, so they don’t dry out.
Starting with the widest setting, gradually roll the dough through each number until it reaches the third to thinnest setting on your pasta machine. Run it through that setting twice. For the machine I used that was #6. Dust with semolina flour as needed to prevent sticking. You should be able to see your hand through it.
I use a pastry bag to pipe my filling, but you use a spoon if you prefer. Cut the strip in half lengthwise, pipe filling along the middle of the strip. Fold it over itself and press dough around the filling to remove as much air as possible (a small wooden dowel works great for this).
Cut with a pastry wheel and transfer in a single layer to a sheet dusted with semolina.

Putting it all together:

Bring a large pot of salted water to a boil.
Melt the butter in a large sauté pan, sauté the garlic and red pepper flakes, then add white wine and let it reduce.
Drop the ravioli in the pot of salted water and cook for about 4 minutes.
While the ravioli is cooking, add a few ladles of pasta water, remaining sausage and broccoli rabe to the sauce. Keep at a simmer.
When the ravioli are done, add them to the sauté pan and continue to cook tossing in the sauce for a about a minute or two more.
Transfer to a serving bowl and served topped with lots of grated Parmigiano Reggiano.

Featured Wine

For this ravioli, I like to stay rooted in southern Italy with I Favati Fiano di Avellino Pietramara. Fiano is one of Campania’s great white grapes, prized for its natural acidity, savory depth, and ability to develop complexity over time. Historically grown inland rather than along the coast, it has long been valued for structure and longevity, making it especially well suited to richer, more bitter dishes.

I Favati is a family run estate in Irpinia, an area known for altitude, cooler temperatures, and soils that give wines both tension and depth. The Pietramara bottling is a serious expression of Fiano, showing citrus, mineral character, and a subtle smoky edge that works beautifully with broccoli rabe. Its acidity cuts through the richness of ricotta and sausage, while its savory backbone mirrors the bitterness of the greens and the warmth of the garlic and spice. The pairing feels natural and grounded, allowing the food to lead while the wine quietly supports it.

If you prefer a red wine, look to Aglianico from Campania. With firm structure, bright acidity, and dark, savory fruit, Aglianico has the grip to handle sausage and cheese while standing up to the bitterness of broccoli rabe. Choose a younger, fresher style to keep the pairing lively rather than heavy.

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Vegetarian Filling Recipe