Trim the broccoli rabe, removing the tough stems and discarding wilted leaves or any leaves with yellow buds. Rinse the remaining leaves and drain.

Heat the oil in a large nonstick skillet over medium flame. Add the garlic and sauté until lightly browned, about 2 minutes. Add the broccoli rabe, red pepper flakes, cooked Italian sausage, and 2 1/2 cups of water. Bring to a boil, cover, reduce the heat to low, and simmer for 10 to 15 minutes, or until the broccoli rabe is tender. Season to taste with salt, and serve with the cooking liquid.

Preheat the broiler.

In a small mixing bowl, combine the ricotta, mozzarella, and 4 tablespoons of the Parmigiano-Reggiano and mix thoroughly. Reserve.

Place a slice of prosciutto on a cutting board. Divide the cooked asparagus evenly into 4 portions. Line up one portion (about 4-5 spears) on the prosciutto slice. Top with a quarter of the cheese mixture. Season with salt and pepper. Fold the end of the prosciutto over the asparagus, and roll until the asparagus and cheese is completely wrapped in prosciutto. Repeat for the remaining 3 portions.

Heat the olive oil in a large nonstick skillet over medium flame. Place the asparagus rolls cheese side up in the skillet and sauté for 2 to 3 minutes, or until the cheese begins to melt. Remove from the skillet and place in a shallow nonstick baking pan. Set aside.

Add the garlic to the skillet and sauté over medium heat until golden, about 1 to 2 minutes. Add the chopped tomatoes, basil, parsley, and wine. Bring to a boil, then reduce heat to a simmer, cover, and cook for 5 to 6 minutes, or until the ingredients are blended and heated through.

Sprinkle the asparagus roll s with the remaining 2 tablespoons of grated Parmigiano-Reggiano. Place in the broiler and cook until the cheese has melted and is lightly browned, about 2 to 3 minutes.

Spoon 2 to 3 tablespoons of sauce in the center of 4 plates. Place an asparagus roll on top of the sauce, and garnish with additional sauce.