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Broccoli Rabe and Provolone Ravioli with Pork Ragu, A Guest Post By Tasty Trix

July 4, 2012 by Nancy Lopez-McHugh 59 Comments

Kicking off the special 3 year blogaversary guest post series is my dear friend Trix. I know you are all familiar with Trixie’s blog Tasty Trix, and if you are not then you must live under a rock. Her friendship is one that I cherish, her blog posts and recipes ones that I very much look forward to, and her photography always makes my mouth water. I am so excited and honored to have her guest posting and celebrating with us. Please help me give Trixie a very welcome.

Broccoli Rabe and Provolone Ravioli with Pork Ragu recipe by Tasty Trix

Virtual acquaintances come and go in the food blogging world, but just as in real life,  a very small handful of people emerge as true friends. Even though I have never met her in person, Nancy is in this small group for me. We bonded over our shared love of animals in general, and dogs in particular. And anyone who loves dogs as much as I do is okay in my book.

So when she asked me to do a guest post to celebrate her three years as a food blogger, I was fully on board. She mentioned that I could use a dish from my archives, and so my mind immediately went to this one: a broccoli and provolone ravioli smothered in a rich pork ragu. I originally created the dish a year ago when I was challenged by a Philadelphia food blogger to come up with something based on iconic foods of her city. This is my riff on the roast suckling pig sandwich, the “Arista,” which you can get at Philly’s famed sandwich joint Paesano’s. I also drew on Philly’s rich Italian immigrant culture to come up with my dish.

Given that my post will be running around the time the U.S. celebrates Independence Day on July 4, I thought a melting pot dish that pays homage to Italian American cuisine, with a twist, would be the perfect thing to share with Nancy’s readers.

This is a dish to make on a weekend, as you’ll want to start the sauce first thing in the morning and let the delicious smell fill your house all day long.

Broccoli Rabe and Provolone Ravioli with Pork Ragu

Broccoli Rabe and Provolone Ravioli with Pork Ragu recipe by Tasty Trix

For the sauce:
2 medium yellow onions, diced
3-4 ribs celery, diced
4 carrots, small dice
6 tablespoons olive oil
3 ounces chopped prosciutto
1 pound ground pork
1 pound sweet Italian sausage, removed from casing
1 28 ounce can crushed tomatoes
1 28 ounce can San Marzano plum tomatoes
salt and pepper, to taste

In a large stockpot over medium heat, saute the onions, celery, and carrots in the olive oil. Add the prosciutto and a dash of salt and pepper. Next add the meat, but don’t let it brown – just cook until fragrant and no longer pink. Add both cans of tomatoes and give everything a stir. Bring the heat down to low and let simmer for hours, uncovered. Once the meat is cooked you can taste the sauce and add salt and pepper, but be stingy with it until the sauce is almost finished, as it will reduce throughout the day and concentrate the salt flavor.

Meanwhile, make the dough. You can use AP flour or, ideally, farina tipo “00.” You will need roughly 1-2 large eggs per cup of flour. I used 3 cups of flour and ended up needing 5 eggs. Make a well with the flour (add a good pinch of salt), put the eggs in the middle and mix until the dough comes together. Don’t knead for too long or the dough will get tough. I did a pictorial on it here. Let it rest in the fridge for at least an hour.

For the filling, blanch one large bunch of broccoli rabe for one minute in boiling salted water, and immediately plunge into ice water. Dry thoroughly and chop very finely. To this, add 2 ounces of grated sharp provolone, one beaten egg, and enough ricotta to hold everything together.

When you’re ready to make the ravioli, roll the dough out into thin sheets, and place one-inch balls of filling at even intervals. Fold the dough over the filling, and cut the ravioli to your desired size using either a ravioli cutter or a bench cutter and a fork. Refrigerate until ready to cook.

When it’s time to serve it up, boil the ravioli in salted water for just 3 minutes, top with sauce, grate a little sharp provolone on top, and make sure to pour yourself a glass of red wine.

Happy blogoversary, Nancy – here’s to many more years. Salut!

Broccoli Rabe and Provolone Ravioli with Pork Ragu recipe by Tasty Trix

Salut and a million thanks Trixie. It has been an honor having you share this scrumptious recipe and I know we all can’t wait to try it.

I’d like to wish my American friends a very happy 4th of July. Have fun and be safe.

 

Stay connected to Tasty Trix on Twitter – Pinterest – Google Friends

Recipe and images by  Tasty Trix 

Filed Under: Guest Posts, Noodles/Pasta, Pork

« Three Years Later, And Pork Tacos In Red Indian Chile Sauce
Ice Cold Summer Drink Recipes, Mine and Yours »

Comments

  1. Laura (Tutti Dolci) says

    July 4, 2012 at 06:30

    I love ravioli, this looks scrumptious and I can only imagine how tantalizing the ragu must smell while it simmers away!

    Reply
    • Spicie Foodie says

      July 4, 2012 at 14:30

      Me too, and this really looks scrumptious.

      Reply
  2. Rosa says

    July 4, 2012 at 07:45

    A lovely guest post! Those ravioli are fantastic. I really love that choice of filling. Scrumptious!

    Cheers,

    Rosa

    Reply
    • Spicie Foodie says

      July 4, 2012 at 14:30

      Thank you Rosa. I know that filling keeps calling out to me:)

      Reply
  3. Reem | Simply Reem says

    July 4, 2012 at 10:49

    Beautiful!!!
    What a gorgeous Recipe and beautiful guest post!!
    I am a big ravioli fan, so have to try This!!

    Reply
    • Spicie Foodie says

      July 4, 2012 at 14:32

      Thanks Reem, I couldn’t agree more:)

      Reply
  4. Spicie Foodie says

    July 4, 2012 at 14:37

    Hi Trixie,
    Thank you so much for being my guest and celebrating with us. Your ravioli looks out of this world. Ravioli, and tortellini, are some of my husband’s favorite pastas. So I can’t believe I forgot to mention that in his pasta post. Anyways, I know we would both really enjoy your recipe. Can’t wait to make it, hopefully soon. Hugs!

    Reply
  5. Maureen @ Orgasmic Chef says

    July 4, 2012 at 15:01

    What a wonderful meal! I really like this ravioli.

    Reply
    • Spicie Foodie says

      July 4, 2012 at 17:18

      Yes it is:)

      Reply
  6. Trix says

    July 4, 2012 at 15:30

    It was my pleasure, and I am honored to help you celebrate your blogoversary!!! Many hugs! xoxoxo

    Reply
    • Spicie Foodie says

      July 4, 2012 at 17:18

      Thank you sweetie and hugs back! xoxo

      Reply
  7. Victoria of Flavors of the Sun says

    July 5, 2012 at 00:23

    Thanks for the well wishes, Trix. This looks wonderful! And it is making hungry for some right now!

    Reply
    • Spicie Foodie says

      July 5, 2012 at 12:22

      Thank you Victoria! You should give Trixie’s recipe a try.

      Reply
  8. Cher says

    July 5, 2012 at 01:26

    Happy blogoversary!
    Trix – amazing job (as always)

    Reply
    • Spicie Foodie says

      July 5, 2012 at 12:22

      Thank you Cher!

      Reply
  9. Belinda @zomppa says

    July 5, 2012 at 04:58

    Congratulations! What better way than celebrate with good friends and food? Gorgeous dish, as always!

    Reply
    • Spicie Foodie says

      July 5, 2012 at 12:23

      No better way Belinda :)

      Reply
  10. Eha says

    July 5, 2012 at 06:00

    1 I am one who has lived under a rock :) !
    2 I am crazy about canines also!
    3 Think this one ‘mean’ recipe! A wee bit of work involved, but for the love of friends, one will try and am certain will impress!! Thanks!

    Reply
    • Spicie Foodie says

      July 5, 2012 at 12:25

      Lol, Eha you crack me up:) Well, since you are crazy about canines then that means I like you even more now. Yes Trix’s recipe involves a little more work but so well worth it. I’ve had homemade pasta before and it just doesn’t compare to others.

      Reply
  11. Suzanne Perazzini says

    July 5, 2012 at 06:08

    A great recipe and I enjoyed looking around her blog.

    Reply
    • Spicie Foodie says

      July 5, 2012 at 12:25

      Glad to hear it Suzanne:)

      Reply
  12. Nami | Just One Cookbook says

    July 5, 2012 at 08:37

    Hi Trixie! We especially kids love ravioli and we started to eat more often and this pork ragu sounds wonderful!!

    Reply
    • Spicie Foodie says

      July 5, 2012 at 12:26

      I think ravioli is a pasta that everyone loves. And a pasta like this what’s not to love? :)

      Reply
  13. deana@lostpastremembered says

    July 5, 2012 at 14:55

    Trix does know her way around a noodle. Fun dish and great flavors. Pork ragu is a great idea!!! Nice to meet you, Spicie Foodie!

    Reply
    • Spicie Foodie says

      July 5, 2012 at 19:52

      Hi Deana,
      I would say Trix just knows her way around food, she if very talented;) Nice to meet you too.

      Reply
  14. Catherine says

    July 5, 2012 at 20:11

    A gorgeous and delicious dish!! I could just dig into this one! Blessings my dear, your friend, Catherine xo

    Reply
    • Spicie Foodie says

      July 5, 2012 at 20:19

      Hi Catherine,
      It really is, Trix is such a great cook. Hope you are well sweetie:)

      Reply
  15. Priscilla - She's Cookin' says

    July 5, 2012 at 20:18

    Your purple potato gnocchi is forever imprinted in my mind, Trix – and this deliciously rustic homage to Italian-American cuisine is equally impressive! Congratulations on 3 years, Nancy!

    Reply
    • Spicie Foodie says

      July 5, 2012 at 20:21

      Hi Priscilla,
      Trix’s purple potato gnocchi is still one of my favorite recipes, and definitely one of the best I’ve seen in the 3 years of blogging. Thanks sweetie:)

      Reply
  16. cheapethniceatz says

    July 5, 2012 at 20:49

    Happy blogaversary. I have been following Trix for a while, love her stuff and this a great recipe from her.

    Reply
    • Spicie Foodie says

      July 8, 2012 at 14:36

      Thank you:)

      Reply
  17. Hester @ Alchemy in the Kitchen says

    July 5, 2012 at 20:52

    Ok, I live under a rock but thank you for introducing me to Trix. Gorgeous recipe and great photos. Yum!

    Reply
    • Spicie Foodie says

      July 8, 2012 at 14:36

      Hi Hester! Hehe, go check out her blog:)

      Reply
  18. Kankana says

    July 5, 2012 at 21:23

    Fantastic guest post and it’s one of my fav friday food. Loving the flavor in this dish.

    Reply
    • Spicie Foodie says

      July 8, 2012 at 14:37

      Thanks Kankana!

      Reply
  19. Baker Street says

    July 5, 2012 at 21:25

    What a gorgeous guest post!! And thank you for introducing me to Trixie! She has such a gorgeous blog! :)

    Reply
    • Spicie Foodie says

      July 8, 2012 at 14:37

      Hi Anuradha,
      Thanks and I’m sure you’ll really love Tasty Trix:)

      Reply
  20. Patty says

    July 6, 2012 at 01:06

    Beautiful and delicious guest post Tasty Trix! I’m dreaming about the pork ragu now;-)
    Happy blogaversary Nancy, great recipe and post to start your special celebration;-)

    Reply
    • Spicie Foodie says

      July 8, 2012 at 14:37

      Thank you Patty!

      Reply
  21. Ramona says

    July 6, 2012 at 01:21

    What a fantastic guest post… love the ravioli! Nice to meet Trixie!! Well done to both of you!! Great way to kick of a new year in blogging . :)

    Reply
    • Spicie Foodie says

      July 8, 2012 at 14:38

      Thanks Ramona!

      Reply
  22. anna says

    July 6, 2012 at 01:50

    mmm, what a beautiful tasty dish! love blogging acquaintances. so nice to meet nice people, especially from all over the world.

    Reply
    • Spicie Foodie says

      July 8, 2012 at 14:38

      Thanks Anna.

      Reply
  23. TastefullyJulie says

    July 6, 2012 at 05:02

    Great guest post! Homemade ravioli is on my bucket list. I may even be able to get the hubby to eat broccoli rabe if I put it in ravioli.

    Reply
    • Spicie Foodie says

      July 8, 2012 at 14:38

      It’s on mine too Julie, I just have to carve out the time.

      Reply
  24. DB-The Foodie Stuntman says

    July 6, 2012 at 05:45

    Looks delicious!

    Reply
    • Spicie Foodie says

      July 8, 2012 at 14:38

      It sure does:)

      Reply
  25. Liz says

    July 6, 2012 at 12:48

    Oh, how gorgeous!!! What an incredible dish…I know my daughter would love the ravioli :) Thanks to you both for sharing…and congrats on the Top 9! Hooray!

    Reply
    • Spicie Foodie says

      July 8, 2012 at 14:39

      Thank you Lizzie:)

      Reply
  26. Maya says

    July 6, 2012 at 14:04

    Congrats on making Top 9, both to you Nancy and Trix! You totally deserve it with this awesome guest post and recipe. More than anyone else, the two of you have made my blogging experience so much more meaningful because of your genuine kindness and friendship. I just can’t wait to meet you both one day! And Nancy, I know I’m in a time warp, but Happy 3rd Blogoversary and may there be many more years of blogging to come <3.

    Much hugs,
    Maya xoxo

    Reply
    • Spicie Foodie says

      July 8, 2012 at 14:40

      Hi Maya!! I can’t wait to meet you in person one day. It would be so great meeting you both. You know how much I adore you and your blog. Hope all is well, thanks sweetie. xoxo

      Reply
  27. RavieNomNoms says

    July 6, 2012 at 17:15

    Wow, that looks amazing!! I bet it has such a great flavor!

    Reply
    • Spicie Foodie says

      July 7, 2012 at 23:39

      It really does!

      Reply
  28. Cucina49 says

    July 6, 2012 at 20:26

    Happy blogiversary! And what a guest post this is–that pork ragu looks absolutely amazing.

    Reply
    • Spicie Foodie says

      July 7, 2012 at 23:39

      Thank you!

      Reply
  29. CJ at Food Stories says

    July 7, 2012 at 02:56

    Congratulations on making the foodbuzz Today’s Top 9!

    Reply
    • Spicie Foodie says

      July 7, 2012 at 23:38

      Thanks CJ!

      Reply
  30. Magic of Spice says

    July 18, 2012 at 21:30

    Hey Trix…wow, what a wonderful dish and so gorgeous! I must try this ravioli…simply delightful! And I hope we all get to hang out together someday soon :)

    Reply

Trackbacks

  1. Three Years Later, And Pork Tacos In Red Indian Chile Sauce | Indian Mexican Fusion Tacos says:
    July 4, 2012 at 14:09

    […] out Broccoli Rabe and Provolone Ravioli with Pork Ragu, A very special guest post by Tasty […]

    Reply

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