You can use any ravioli I bought these fresh arrugala parmesan ravioli and they paired well with the rapini. I used a really good vegan shaved Parm but non vegans can use regular Parm.
Ingredients:
1 bunch of rapini
4 cloves garlic chopped fine
1/2 tsp red chili flakes
3-4 tbs good olive oil
1 tsp fresh lemon zest
1/2 cup shaved Parmesan cheese
handful fresh basil about 1/2 cup
First chop off a few inches of the rapini stems then place in a large skillet add a little water and steam till their tender then drain in a colander. Add 2 tbs olive oil to the skillet and add the garlic and chili flakes simmer 3 mins then add the rapini, I like to cut them first with kitchen shears to bite size lengths. Simmer it all, add a good pinch of salt till it’s soft then remove half of the rapini mixture and place in a bowl add a little more olive oil, the basil and half of the Parmesan cheese and purée with an infusion blender or place it all in a blender and pulse till smooth. Boil your ravioli then place the rapini pesto back in the skillet and keep on low flame. When ravioli are cooked add them to the skillet with a little pasta water, the lemon zest and combine/simmer for 2 mins then serve piping hot with shaved Parmesan cheese and a grind of black pepper.
