Servings: two as a main course or four as a first course.
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Meanwhile, boil the ravioli until tender, about 3 minutes, moving them around with a spoon so they don’t stick together. Carefully drain the ravioli and arrange them in shallow soup plates. Stir the lemon juice into the broth, taste for salt and pepper, and then spoon it and the broccoli raab over the ravioli. Sprinkle with the pine nuts and serve with the lemon wedges to squeeze over.
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