Ingredients
- 8 -10 jumbo pasta shells
- 1 bunch broccoli rabe, blanched briefly in boiling water and divided
- 4 tablespoons extra virgin olive oil, divided
- 3 cloves garlic, finely chopped and divided
- 4 tablespoons freshly shaved pecorino, divided
- 2 teaspoons lemon juice
- 2 tablespoons ricotta
- 1 cup vegetable stock, divided
- 1/2 cup white wine
- 2 tablespoons hot cherry peppers, chopped
- 2 tablespoons butter
- 2 teaspoons pine nuts
- 2 teaspoons raisins
- 2 teaspoons parsley, chopped
- 2 tablespoons breadcrumbs, toasted
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