Sausage & Broccoli Raab Ravioli with Roasted Tomato Sauce

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

Ingredients

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

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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