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

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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