Let’s embark on a flavorful journey to southern Italy with this exquisite dish by Chef Luca Manfé: Broccoli Rabe and Bean Ravioli with Mussels and Sun-Dried Tomatoes.
Broccoli rabe, or "friarielli," is a seasonal green commonly found in the fall and winter months in southern Italian regions, where the cooler weather remains mild.
The sauce is a delightful blend of Mediterranean flavors, featuring white wine, tender mussels, and sun-dried tomatoes. The ravioli, filled with a hearty mixture of broccoli rabe and beans (a classic pairing often enjoyed as a side), elevates this simple pasta dish into a restaurant-worthy creation.
Difficulty : medium
Prep time 2 hours
Cook time : 20 minutes
Doses for : 4 people
For the Ravioli
8oz of friarielli trimmed and chopped
½ cup cooked cannellini beans
¼ cup ricotta
2 cloves garlic, minced
1 shallot, fine diced
300g 00 flour
3 large eggs
For the Sauce
1lb mussels, cleaned and debearded
1/2 cup sun-dried tomatoes, drained and chopped
1 small onion, finely chopped
2 cloves garlic, minced
1/2 cup white wine
1/4 teaspoon red pepper flakes
2 tbsp fresh parsley, chopped, for garnish
1. In a sauté pan, heat one tablespoon of olive oil over medium heat. Add the garlic and shallots and cook until fragrant.
2. Add the friarelli and sauté for 3-4 minutes.
3. Strain the beans from their liquid and add them to the friarelli. Season with salt and pepper.
4. Move everything to a cutting board and cut in small pieces.Add to a bowl and mix in the ricotta. Set aside.
5. To make the pasta dough, pour the flour on a counter or a bowl. Create a well in the center and add the eggs. Gradually mix the flour into the eggs until a dough forms. Knead the dough on a floured surface for about 12/15 minutes until smooth and elastic.
6. Wrap in plastic wrap and let it rest for at least 1 hour.
7. Roll out the dough with a rolling pin or pasta machine until very thin.
8. Cut the dough in two parts. In one part, place small dollops of the filling (about 1 tablespoon each) spaced evenly on one sheet of dough. Moisten the dough around the filling with a little water or an egg wash.Place the second sheet of dough on top and press down around each filling to seal.
9. Use a ravioli cutter or knife to cut between the filling, creating individual ravioli.
Press down around the edges with a fork to ensure they are sealed well.
10. Move the ravioli on a cookie sheet layered with parchment paper and a generous amount of flour so they don’t stick. Cover with a light kitchen towel and set aside
11. Rinse the mussels under cold water. Scrub the shells and remove the beards if needed. Discard any mussels that are open and don’t close when tapped.
12. In a large skillet or sauté pan, drizzle a couple of tablespoons of olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
13. Add the minced garlic and cook for another couple of minutes, until fragrant. Stir in the sun-dried tomatoes and cook for 2 minutes. Let it cook for 2-3 minutes to reduce slightly.
14. Add the mussels to the skillet, pour in the white wine, cover and cook for about 5-7 minutes, or until the mussels have opened.
15. Discard any mussels that remain closed. Remove the mussels from the sauce and set aside.
16. Add the butter and the red pepper flakes into the sauce. Stir well until the butter is melted.
17. Taste the sauce and season with salt and pepper as needed.
18 Remove the mussels from the shells. Discard the shells.
19. Bring a large pot of salted water to a boil. Gently add the ravioli and cook for 3-4 minutes, or until they float and are cooked through. Be careful not to overcrowd the pot.
20. Strain the ravioli (remember to save some of the pasta water) and add them to the sauce.
21. Add the mussels and ½ cup of pasta water. Toss gently to coat the ravioli with the sauce.
22. Cook ravioli and sauce for a couple of minutes to marry their flavors.
23. Plate and garnish with chopped fresh parsley.
24. Buon appetito!
