Pumpkin Ravioli with Broccoli Rabe

Dave Beaulieu September 7th, 2011 1 comment

As seasons change, so don’t the recipes I cook.  Using seasonal vegetables and flavors not only keeps us aligned with the goings-on around us, but it also enables us to use the best available produce and ingredients for that given time.  With Fall around the corner, I wanted to give you a pumpkin ravioli dish, that is absolutely awesome.  In this recipe video, I combine the ravioli, with some sauteed broccoli rabe and a bit of sage, in a brown butter sauce.  The combo tastes really great, and screams Fall flavors.  Of course, in the spirit of NoRecipeRequired…keep in mind that with a few simple adjustments, like using plain cheese, or even meat ravioli, dropping the sage, you turn a Fall dish into a recipe thats good all year long.  Hope you enjoy them as much as I do.

Recipe Overview and Keys to Success

To make the best Ravioli with Broccoli Rabe just follow these few simple steps:

  1. Broccoli rabe can be pretty bitter, which I like, but it’s easy to over to it.  The brown butter, shallot and garlic all offset the bitterness, but I always watch the quantity first; and try to ensure it’s just an accent for the ravioli, not the main ingredient
  2. As with all ravioli dishes, be careful not to overcook them
  3. Brown butter sauces can be made in 5 minutes or in 20 depending on the amount of heat you use.  I like going slower because it’s a bit safer.  The risk is you burn the butter; which doesn’t taste good.  If you need to slow the process down you can 1) remove the pan from the heat, 2) add ingredients if you haven’t already done so, 3) last resort, add a few tablespoons of water.  However you do it,  you want the butter nicely browned to extract all the flavor.
  4. Season the dish as you cook!! 


Ingredients (for 2)

  • 1 lbs package of fresh ravioli – I used pumpkin, but use whatever you prefer
  • 5 tablespoons butter
  • 3 sage leaves
  • 1 cup loosely packed, chopped broccoli rabe
  • 1 shallot minced
  • 1 garlic clove minced
  • 1/4 cup freshly grated parmesan

Making the Ravioli

  • Start the broccoli rabe first, as it will take the longest
  • Chop into bite size pieces and sauté in olive oil until the leaves are wilted down, and the stems tender
  • Bring a pot of salted water for the ravoli to the boil as you cook the broccoli rabe
  • Put another large sauté pan over medium heat and add most of the butter; allow it to melt, and as it cooks it will brown
  • Drop the ravioli into the water; and stir every couple minutes until cooked
  • While the pasta cooks, work on your brown butter sauce.  Add the sage leaves, garlic and shallot and stir to combine the flavors
  • If you need to hurry the browning of the butter, turn the heat up; to slow it down, adjust the heat down
  • Once al dente, add the pasta to the brown butter sauce (if you turned the heat down, turn it back up before adding the pasta), add the broccoli rabe
  • Toss everything to combine, and season with salt and pepper
  • Taste to ensure its seasoned properly
  • Turn off the heat, add a glug of olive oil, and half the parmesan cheese
  • Toss again to combine and serve with a bit more cheese as a garnish

Hope you enjoy these.  As I said they make a great Fall meal, but you can easily adjust it to fit whatever season you’re in.

Pumpkin Ravioli with Broccoli Rabe Recipe

Comments (1 )

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