Sausage & Broccoli Raab Ravioli with Roasted Tomato Sauce

Sausage & Broccoli Raab Ravioli with Roasted Tomato Sauce
Photo by Scott Phillips

Ingredients

  • ¼ lb. smoked or regular mozzarella, cut into ¼-inch dice (to yield ¾ cup)
  • 4 lb. fresh plum tomatoes (about 22), quartered
  • 2 Tbs. extra-virgin olive oil
  • Salt and freshly ground black pepper to taste
  • 2 to 3 fresh jalapeños, quartered
  • ½ lb. sweet Italian sausage (casings removed), crumbled into bits
  • Semolina flour or fine cornmeal to dust the pan
  • + 12 more ingredients
    • Grated Pecorino Romano cheese for garnish
    • ½ lb. (about ½ bunch) broccoli raab
    • 1 Tbs. dried oregano
    • 1 lb. Ravioli Pasta Dough
    • 3 medium red onions (about 1 lb. total), very coarsely diced
    • 16 cloves garlic, peeled and crushed
    • 1 small clove garlic, chopped
    • Salt and freshly ground black pepper to taste
    • 1 large egg yolk, lightly beaten
    • 1-¼ oz. grated Pecorino Romano cheese (½ cup)
    • ½ cup extra-virgin olive oil
    • ¼ tsp. crushed red chile flakes

Heat the oven to 450°F. In a nonreactive roasting pan (not aluminum), combine the tomatoes, onions, crushed garlic, jalapeños, and oregano. Add the olive oil, salt, and pepper, and toss. Roast, stirring occasionally, until the onions and tomatoes are soft and slightly charred, about 1-1/2 hours. ...

View full recipe at Fine Cooking

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