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Bring a large pot of salted water to the boil. Separately, make an ice bath by placing 1 cup of ice cubes into a bowl of 1L of water.
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Place the broccolini in the boiling water for 1 minute before removing and plunging into the ice bath to arrest the cooking process. Strain the broccolini and set aside. Retain the boiling water for the ravioli.
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Place the garlic and almonds into the bowl of a food processor and blitz until a paste forms.
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Add the broccolini and pulse to form a coarse paste.
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Drizzle in the olive oil with the food processor motor running.
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Add the parmesan, pulse to combine and season with salt and pepper.
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Heat a small frypan over medium heat, add olive oil, breadcrumbs and thyme and fry until golden and crisp, stirring occasionally.
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Into the pot of boiling salted water, add ravioli and cook as per packet instructions.
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Return the ravioli to the pasta pot, pour over the pesto and stir through.
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Serve ravioli garnished with pangrattato and enjoy with family and friends!
