Sausage & Broccoli Raab Ravioli with Roasted Tomato Sauce

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

Ingredients

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

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