Start with the broccoli rabe. Wash and clean them: remove the stems and chop the leaves, setting aside the turnip greens (the tender inner leaves and small sprouts).
Flavor a little extra virgin olive oil with garlic and chili pepper; once the aromas are released, remove them from the oil. Add the broccoli rabe, season with salt and let them wilt, stirring occasionally. Once cooked, transfer the broccoli rabe to a jug, add a little water and blend until you obtain a smooth cream.
In the same pan used for the broccoli rabe, crumble the sausage and brown it. Once ready, set it aside, keep it warm, and leave the fat in the pan. Add the turnip greens to this base and blanch them quickly; one minute will suffice. If you like, you can set some aside for garnishing the dish.
Now prepare the sauce, it's very easy: add the Parmesan cheese to the boiling cream and stir until you get a fondue.
Finally, it's time for the stars of the show: Nonna Rina Ravioloni with spinach and Nonno Nanni Ricotta. Blanch them in salted water and drain them halfway through cooking, then add them directly to the pan with the turnip greens. glaze with a drizzle of oil, add a ladleful of cooking water and the broccoli rabe cream. Stir gently and finish cooking.
Once ready, plate the Ravioloni; finish the dish with the sausage, Parmesan sauce, and the turnip greens set aside earlier.
Ready! Bon appetit!
Our egg pasta, gnocchi and chicche are as fresh and delicious as home-made.
With Nonna Rina, you can serve a gourmet meal in minutes.
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