I mentioned to Victor before I headed to work yesterday that we had some broccoli rabe that needed using up.  I came home to baked ravioli with broccoli rabe and pancetta.  I love how making such a simple statement can lead to such a fabulous meal!

It was cold, and storming outside, and warm and filling inside.  It was the perfect meal for the day.

Baked Ravioli with Broccoli Rabe

  • 1 pound ravioli
  • 1 bunch broccoli rabe
  • 4 oz pancetta
  • 1 cup milk
  • 1/2 cup shredded parmesan cheese
  • 2 cloves garlic
  • 1 cup bread crumbs
  • 1/2 tbsp butter
  • salt and pepper, to taste

Cook ravioli about 3/4 done.  Drain and set aside.

Saute pancetta in a bit of olive oil until crispy-brown.  Add minced garlic and quickly saute.

Add broccoli rabe and cook until wilted.

Add milk and scrape pan to get up all small bits.  Stir in cheese.  Add raviloi and mix well.

Pour into buttered baking dissh, cover, and bake about 15 minutes at 350°.

Remove cover, add bread crumbs mixed with butter.  Continue to bake another 20 minutes, or until bubbly nd bread crumbs are browned.

It was extremely good! The flavors blended perfectly, the broccoli rabe added just the right amount of bitterness to the creamy cheesy ravioli and salty pancetta.