Sausage & Broccoli Raab Ravioli with Roasted Tomato Sauce

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

Ingredients

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