PREP: Mise the recipe ahead of time.

1. Boil and refresh the noodles:

• Bring a gallon of water to the boil and add the step 1 salt.  Place a bowl near the stove.  Line a sheet tray with a clean, lint-free kitchen towel.
• Add the noodles and lower the heat to medium to maintain a gentle simmer.  For about 2 minutes, gently stir with tongs to separate the noodles and prevent them from sticking to each other or to the pot.  Continue cooking, stirring occasionally, for about 7 minutes longer or until the noodles acquire a firm al dente texture.  (They will soften further during baking.)  Avoid boiling the noodles as this can cause them to break apart.
• Use a “spider” strainer to transfer the noodles from the boiling water into the bowl.   Place under cold running water and refresh for about 1 minute.
• Drain the water from the noodles and spread them out on the kitchen towel.  Blot dry with another towel.

2. Fabricate the garlic:

• Mince half of the step 2 garlic cloves.  Divide the minced garlic into ⅔ for use in the marinara sauce and ⅓ for use in the meatballs.
• Cut the remaining garlic into fine slivers.  If prepping ahead, place in a sealed container.

3. Flavor the marinara sauce:

• Place a saucepan over low heat and add the step 3 olive oil.  Add the garlic you reserved for the marinara and the step 3 oregano. Cook, stirring constantly, about 30 seconds until fragrant but not browned.
• Stir in the marinara sauce and water.  Simmer, uncovered, about 10 minutes.

4. Make the meatball centers:

• Crack the egg into a bowl and beat it until yolk and white are combined.  Pour a little more than half of the egg into another bowl and reserve it for the ricotta filling.
• Place ⅔ of the ground beef into the bowl with the lesser amount of egg.  Add the breadcrumbs, the step 4 oregano, ketchup, step 4 salt, and pepper.  Mix and knead with your hands, then pick up and slap the mixture back into the bowl to firm it.
• Break off a tiny piece of meatball mix and drop it into the simmering marinara for a few seconds.  Taste it, evaluate the seasoning, and correct if necessary.
• Form the meatball mixture into 2 equal-size oval-shaped meatballs per person.

5. Cook the meatballs and ground beef:

• Place a sauté pan over medium heat, add the pure olive oil, and then add the meatballs.  Sauté on all sides until browned.  Transfer the meatballs into the pan with the marinara sauce and simmer about 5 minutes until just cooked through.  Transfer the meatballs to a sizzle pan or work plate and refrigerate, uncovered, until cold.
• Crumble the remaining ground beef into the sauté pan and cook for about 1 minute, pressing to break up large lumps, just until the meat is no longer pink.
• Spoon just enough marinara sauce onto the ground beef to lightly coat it.  Cool the ground beef enough to handle it, and then use your fingers to crumble it into small pieces.
• If prepping ahead, cool the remaining marinara sauce to room temperature and store in a container.

6. Fabricate the cheeses:

• Grate the mozzarella using the large holes of a box grater.  Reserve ⅔ of it for inside the roll-ups and ⅓ for topping the baked roll-ups.
• Grate the Parmigiano using the fine holes.  Reserve ⅔ of it for the ricotta filling and ⅓ for serving at the table.

7. Mix the ricotta filling:

• Mix the ricotta and remaining Parmigiano into the remaining beaten egg. 
• Season with the step 7 salt, white pepper, and nutmeg.

8. Assemble the roll-ups:

• Line a sheet tray with aluminum foil, and place a sheet of parchment on top of the foil.  Brush the parchment with some of the step 8 oil.
• Line your work surface with another sheet of parchment and lightly brush it with oil.
• Lay out a cooked noodle perpendicular to the edge of the work surface.  Spread ¼ of the ricotta filling on the noodle, then sprinkle on ¼ of the mozzarella designated for inside the roll-ups.  Press on the cheese to help it adhere.
• Spoon ¼ of the sauced ground beef in an even layer on top of the cheese, stopping about 2 inches away from end nearest to you.
• Place a meatball on the end of the noodle nearest to you.  Wrap the end of the noodle up and over the meatball, and then roll it up, making a spiral cylinder with the meatball in the center.  Secure closed with a food pick. 
• Transfer the roll-up to the parchment-lined sheet tray.
• Repeat with the remaining ingredients to make 2 roll-ups per person.
• Spoon a little marinara sauce on top of each roll-up and spread it in a thin layer over the top and side surfaces.
• If prepping ahead, loosely cover the sheet tray with plastic film and refrigerate.

9. Fabricate the broccoli rabe:

• Pick over the broccoli rabe to remove any wilted or browned leaves.
• Place the broccoli rabe in a bowl and rinse it under cold running water.  Remove from the water and shake off excess moisture.
• Pull the large leaves and their wiry stems off of the stalks. Remove and discard the stems and large veins from the leaves.  Trim off and discard the bottoms of the stalks. Remove the thick skin from the stalks by loosening it with a paring knife then pulling upward. Cut the stalks into 3-inch lengths.
• If prepping ahead, store the broccoli rabe in a plastic bag with a folded towel placed in the bottom.

HOLD: Refrigerate all ingredients up to 3 days.

COOK!  Finish and plate your dinner.

10. Preheat an oven to 400°F.

11. Bake the roll-ups:

• Remove the plastic film from the tray of roll-ups and cover loosely with aluminum foil.  Bake about 30 minutes until hot and bubbly.
• Turn the heat up to 475°F.  Uncover the roll-ups and top each with ¼ of the reserved mozzarella.  Bake about 2 minutes longer until the mozzarella melts.
• Remove from the oven and allow to rest in a warm place in order to let the filling cool slightly and firm up enough to handle.

12. Braise the broccoli rabe:

• Place a sauté pan over medium heat.  Add the step 12 oil and garlic, and sauté just until sizzling and beginning to brown.
• Immediately add the broccoli rabe along with some salt.  Use tongs to turn the broccoli rabe in the pan, coating it with oil and garlic.
• Add the step 12 water, cover the pan, raise the heat to high, and pan-steam the broccoli rabe just until tender.
• Uncover the pan and toss the broccoli rabe until the liquid evaporates.
• Season with lemon juice and additional salt if needed.

13. If necessary, place the marinara in a small saucepan, cover it, and re-heat.  If the sauce has become too thick, thin it out with a little water.

14. Plate:

• Using a flexible fish spatula to remove each roll-up from the sheet tray, arrange 1 roll-up horizontally on the front of each warmed plate.  Remove its food pick.
• Place a second roll-up on each plate, propped diagonally against the first roll-up to show its meatball center.
• Mound the broccoli rabe on the back-right side of each plate. 
• Spoon a pool of marinara sauce across the front of each plate.
• Serve the reserved Parmigiano cheese in a ramekin or small bowl.