SHRIMP AND PANCETTA SAUSAGE RAVIOLI WITH BROCCOLI RABE AND FAVA BEANS

SHRIMP AND PANCETTA SAUSAGE RAVIOLI WITH BROCCOLI RABE AND FAVA BEANS image

Number Of Ingredients 13

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Sausage:
1/2 lb med shrimp shelled
2 ounces pancetta
1 tablsp finely chopped scallion light green parts.
1/2 tsp grated lemon zest
1/8 tsp wonton wrappers
Ravioli
24 sq wonton wrappers
Kosher salt
2 ounces broccoli rabe or brocolini sliced lengthwise into thin strips
1/2 cup endamane or fava beans shelled and peeled
2 tsps grated lemon zest
1/4 cup Evvo

Steps:

1. Place shrimp and pancetta in a food processor and pulse to chop add the scallion zest and salt and pulse briefly until blended but not pureed Use immediately or cover and refrigerate over night. 2. For Ravioli Place 1 tsp sausage in the center of each wonton wrapper. Lightly brush edges with water and fold corner to corner to make a triangle Press edges with a fork to seal Transfer finished ravioli to plate cover with a damp cloth and set aside 3. Bring a med saucepan filled with 1 1/2 inches of water to a boil over high heat Add pinch of salt and the broccoli rabe and favas or edamame When the water returns to a boil cook until broccoli is barely wilted and still bright green about 3 mins. Lift out with a slotted spoon and rinse under cold running water Set aside 4. Bring the same pot of water to a boil Add as many ravioli as will fit without crowding , boil gently until they float to the top and plump about 3 minutes Remove with a slotted spoon shake to dry slightly and transfer, still moist to a platter Set aside in a warm place continue cooking the ravioli 5. Arrange the broccoli and edamame /favas over and around the ravioli Sprinkle with lemon zest and drizzle with olive oil