Sausage & Broccoli Raab Ravioli with Roasted Tomato Sauce

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

Ingredients

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