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.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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.
Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?