Sausage, Ricotta, Broccoli Rabe Recipe
Make Sausage, Ricotta, Broccoli Rabe Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sausage & Protein
Vegetables & Aromatics
Pasta (optional serving) & Finishing
Method
Prepare the ricotta filling
- 1
Make ricotta mixture
In a medium bowl, combine 1 cup whole milk ricotta, 1 tablespoon grated Pecorino Romano (or Parmesan), 1 egg yolk, 1/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Stir until smooth and homogeneous. Taste and adjust seasoning. Cover and refrigerate while you prepare the rest so flavors meld and mixture firms slightly.
Cook the pasta (if using)
- 2
Boil pasta
Bring a large pot of salted water (about 1 tablespoon salt per 4-6 quarts) to a rolling boil. Add 12 oz dried pasta and cook until al dente according to package directions. Before draining, reserve 1/2 cup of the pasta cooking water. Drain pasta and set aside. Keep warm.
Cook the sausage
- 3
Brown and crumble sausages
Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil. Remove sausages from casings (if desired) and crumble the meat into the hot skillet. Cook, breaking up the meat with a spoon, until well browned and cooked through, about 6–8 minutes. If using whole sausages, brown on all sides for 8–10 minutes then break up and finish cooking. Transfer cooked sausage to a plate lined with paper towel and leave any rendered fat in the skillet (pour off excess if there is more than 2 tablespoons).
Blanch and prepare broccoli rabe
- 4
Trim and blanch
Trim tough stem ends from 1 lb broccoli rabe (leave tender stems and leaves). Bring a separate pot of salted water to a boil (you can use the same pot after pasta or a fresh one). Add broccoli rabe and blanch 1–2 minutes until bright green and slightly tender. Immediately transfer to a bowl of ice water to stop cooking, then drain and squeeze out excess water. Chop into 1–2 inch pieces.
Sauté aromatics and combine
- 5
Sauté garlic and red pepper
Return the skillet with reserved sausage fat to medium heat (add remaining 2 tablespoons olive oil if skillet is dry). Add 3 tablespoons thinly sliced garlic and 1/2 teaspoon red pepper flakes. Cook, stirring, until garlic is fragrant and just beginning to turn golden, about 1–1.5 minutes (do not burn).
- 6
Add broccoli rabe and finish
Add the blanched, chopped broccoli rabe to the skillet. Season with 1 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Sauté, tossing, until the greens are fully heated and any remaining moisture has evaporated, about 3–4 minutes. If the pan seems dry, add a splash (1–2 tablespoons) of reserved pasta water or olive oil.
- 7
Return sausage and combine with ricotta
Add the cooked sausage back to the skillet and stir to combine with the broccoli rabe and garlic. Remove the skillet from heat and fold in the ricotta mixture in spoonfuls, stirring gently to create a cohesive, slightly creamy mixture. If using with pasta, add the cooked pasta to the skillet now and toss; add up to 1/2 cup reserved pasta water as needed to loosen and create a sauce that coats the pasta.
Finish and serve
- 8
Adjust seasoning and plate
Taste and adjust salt, pepper, and a squeeze of lemon juice if desired. Grate additional Pecorino or Parmesan over the top (about 2 tablespoons). Zest the lemon over the finished dish for brightness.
- 9
Serve
Serve hot: portion pasta onto plates (or spoon the sausage–ricotta–rapini mixture over toasted bread or polenta if not using pasta). Offer extra cheese and red pepper flakes at the table.