Sausage & Broccoli Raab Ravioli with Roasted Tomato Sauce

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

Ingredients

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