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

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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