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Sausage & Broccoli Raab Ravioli with Roasted Tomato Sauce

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

Ingredients

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

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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