Mario Batali: Rabe, Potato and Ricotta Ravioli
Salt and freshly ground black pepper, to taste
Basic Pasta Dough (see recipe below)
1 cup semolina flour, for dusting
12 tablespoons (1 1/2 sticks) unsalted butter
15 fresh sage leaves
Bring 3 quarts of water to a boil in a large pot. Set up an ice bath nearby.
When the water is boiling, add 1 tablespoon salt. Then add the broccoli rabe and cook until very tender, about 6 minutes. Using a spider or a slotted spoon, transfer the rabe to the ice bath.
Add the potatoes to the boiling water and cook until tender, 8 to 10 minutes. Drain, and pass through a ricer or mash with a potato masher.
Once the rabe has cooled, drain and pat it dry. Chop the rabe until it is almost a paste (you can do this in the food processor).
In a medium bowl, combine the rabe, potatoes, ricotta, Parmigiano, olive oil, and salt and pepper to taste. Stir well to combine.
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