Step 1Heat the oven to 425 degrees. Line a large baking sheet with foil and set aside.
Step 2In a large bowl, place 2 tablespoons of the oil, orange zest, shallots and broccoli rabe along with three-fourths teaspoon salt and one-fourth teaspoon pepper and toss well. Spread the broccoli rabe in an even layer on the baking sheet and place in the oven. Roast, tossing halfway through, until the broccoli rabe is wilted, tender and some leaves are just crispy, about 15 minutes.
Step 3Meanwhile, in a large skillet, heat the remaining 2 tablespoons olive oil over medium heat. Add the thyme, pepper flakes and garlic and cook, stirring occasionally, until the garlic is golden, about 1 minute. Add the beans, one-fourth teaspoon salt and a pinch of pepper and cook, stirring often, until heated through and fragrant, 3 to 5 minutes. Add the wine, stir gently and cook, scraping up any browned bits from the bottom of the skillet, until most of the liquid has evaporated but the beans are still moist, 3 to 5 minutes more. (Reserve half of the bean mixture for the green chile and chicken stew, if you like.)
Step 4Transfer the broccoli rabe to a large serving bowl when done. Toss with the beans and shave the ricotta salata on top. Serve immediately.