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Broccoli Rabe and Ricotta Ravioli

Scott Phillips

Servings: 4 to 6

Wonton wrappers make these great-tasting ravioli easy to assemble even for a weeknight dinner.


  • Kosher salt
  • 1 Tbs. olive oil
  • 1 Tbs. finely chopped garlic
  • 8 oz. ricotta
  • 1/4 tsp. packed finely grated lemon zest
  • Freshly ground black pepper
  • 8 oz. broccoli rabe, trimmed and finely chopped (about 3cups)
  • 1 large egg
  • Cooking spray
  • 48 wonton wrappers
  • 2 oz. (4 Tbs.) unsalted butter
  • 1 Tbs. fresh lemon juice
  • 3 Tbs. toasted pine nuts, chopped

Nutritional Information

  • Calories (kcal) : 390
  • Fat Calories (kcal): 230
  • Fat (g): 26
  • Saturated Fat (g): 9
  • Polyunsaturated Fat (g): 2.5
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 75
  • Sodium (mg): 630
  • Carbohydrates (g): 41
  • Fiber (g): 1
  • Sugar (g): 1
  • Protein (g): 14


  • Bring a large pot of well-salted water to a boil.
  • Meanwhile, in a small skillet, heat the oil over medium heat. Add the garlic and cook until deep golden brown, 15 to 30 seconds. Remove from the heat, transfer the garlic and oil to a medium bowl, and add the ricotta, lemon zest, 1/2 tsp. salt, and 1/4 tsp. pepper. Stir to combine.
  • Boil the broccoli rabe until tender, about 2minutes. Drain under cold water, then squeeze dry with paper towels. Transfer 3/4 cup to the bowl with the ricotta mixture and mix to combine. Reserve the rest, and keep warm.
  • In a small bowl, beat the egg with 1 Tbs. water.
  • Line a large rimmed baking sheet with parchment and lightly spray with cooking spray.
  • Put 6 wonton wrappers on a work surface. Put 1 scant Tbs. filling in the center of each wrapper, and generously brush some of the beaten egg around the edges of the wrapper. Put another wrapper on top and press the edges to seal, being careful to press out any air. Transfer the ravioli to the rimmed baking sheet, and lightly spray with cooking spray. Repeat with the remaining wrappers and filling, placing another sheet of parchment on top of the first layer as you run out of room. Cover with plastic wrap and refrigerate for at least 15 minutes.
  • In a small skillet, heat the butter over medium-low heat, swirling the pan occasionally, until it turns brown and has a nutty aroma, 3 to 5 minutes. Remove from the heat and whisk in the lemon juice, 1/8 tsp. salt, and 1/8 tsp. pepper.
  • In a large straight-sided skillet, bring about an inch of salted water to a gentle simmer. Place 4 to 6 ravioli in the water, and cook for about 2 minutes, gently nudging them with a fish spatula or slotted spoon. Using the spatula, transfer the ravioli to a warm platter, drizzle some of the brown butter over them, and repeat with the remaining ravioli. Pour any remaining butter over the platter, garnish with the toasted pine nuts and reserved broccoli rabe, and serve.


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