Sausage & Broccoli Raab Ravioli with Roasted Tomato Sauce

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

Ingredients

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

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