Sausage & Broccoli Raab Ravioli with Roasted Tomato Sauce

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

Ingredients

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

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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