2 bunches broccoli rabe, tough lower stems removed
3 cups ricotta
3/4 cup grated Parmigiano
1 recipe Chef Anne's All-purpose Pasta Dough
Semolina, for dusting
2 sticks unsalted butter
1 to 1 1/2 cups chicken stock
1 cup grated Parmigiano, plus more for garnish
1 cup pistachios, toasted and coarsely chopped, for garnish
1 pound all-purpose flour
4 whole eggs, plus 1 yolk
1/4 cup extra-virgin olive oil
1 to 2 tablespoons water or more if needed
Tip: When rolling out pasta dough, always hold the pasta on the tops of your hands- palms down! If you hold it fingers up you will create stretch marks and those are never good!
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