Sausage & Broccoli Raab Ravioli with Roasted Tomato Sauce

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

Ingredients

  • 3 medium red onions (about 1 lb. total), very coarsely diced
  • ½ lb. sweet Italian sausage (casings removed), crumbled into bits
  • 1 small clove garlic, chopped
  • 2 to 3 fresh jalapeños, quartered
  • ½ lb. (about ½ bunch) broccoli raab
  • Semolina flour or fine cornmeal to dust the pan
  • ¼ tsp. crushed red chile flakes
  • + 12 more ingredients
    • 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
    • 4 lb. fresh plum tomatoes (about 22), quartered
    • 1 lb. Ravioli Pasta Dough
    • 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)
    • 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

Comments


Best Wine Deals

See More Deals





Snooth Media Network