Sausage & Broccoli Raab Ravioli with Roasted Tomato Sauce

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

Ingredients

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

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network