1/2 bunch rapini, blanched and shocked in ice water, then chopped
Parmesan, or Ricotta Salata cheese for grating
Mix together flour in a large bowl. Add water, kneading the dough with your hand for several minutes. Let it rest.
Roll sections into thin logs and slice. Form into small domes with fingers or a butter knives. Set aside.
Sausage Ragu and Rapini
Sweat onion, garlic and pepper on medium-low heat for a couple of minutes. Add spices and cook another minute.
Add the sausage meat and break up with a wooden spoon, increasing the heat to medium-high. Cook for three to four minutes, stirring regularly. Then add the passata and stock. Bring up to a gentle boil, then reduce to simmer. Cook for 15 minutes.
Cook the orecchiette in salted, boiling water for one to two minutes.
When ready, transfer to the ragu and stir to coat evenly. Add in the chopped broccoli rabe, then garnish with some freshly grated Parm or Ricotta Salata cheese. Enjoy!