Yield: Yields about 30 ravioli (more or fewer depending on the size and dough thickness) and 4 cups sauce.
A light and gently spicy tomato sauce is the ideal foil for ravioli filled with sausage, mozzarella, and broccoli raab.
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Make Ahead Tips
The roasted tomato sauce can be made several days ahead, and the filling can be made a day ahead. Uncooked ravioli can be refrigerated for up to a day or frozen, wrapped, for up to a month. If you’re not cooking them right away, transfer the filled ravioli to a pan lined with waxed paper and sprinkled with semolina flour or cornmeal (don’t let them touch).
The ravioli was fantastic. I used kale instead of broccoli rabe but otherwise followed the filling recipe. Made the homemade pasta dough too and it was fabulous. I made a tomato cream sauce because I had canned pureed tomatoes and cream on hand, and it was really good over these ravioli. The recipe didn't take that long to make, even with the dough, and it was definately worth it. Make sure that the water to cook the pasta is only a gentle boil or the pasta will rip.
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