previous
  • Southern Buttermilk Biscuits
    Southern Buttermilk Biscuits
  • 10 Ways to Eat Less Meat
    10 Ways to Eat Less Meat
  • Baconize It!
    Baconize It!
  • Homemade Applewood-Smoked Bacon
    Homemade Applewood-Smoked Bacon
  • Giveaway! Win Bruce Aidells’s Must-Have Grill Tools
    Giveaway! Win Bruce Aidells’s Must-Have Grill Tools
  • Sweet Strawberry Desserts
    Sweet Strawberry Desserts
  • Garden Party Cocktail
    Garden Party Cocktail
  • Cheesecake Recipe: Create Your Own
    Cheesecake Recipe: Create Your Own
  • Grow & Cook Your Own Fresh Peas
    Grow & Cook Your Own Fresh Peas
  • The Perfect Menu for Picnic Season
    The Perfect Menu for Picnic Season
  • Fresh & Healthy Recipes
    Fresh & Healthy Recipes
  • Roast Chicken Redux
    Roast Chicken Redux
  • Gluten-Free Baked Treats
    Gluten-Free Baked Treats
  • Best Burgers On the Block
    Best Burgers On the Block
  • Potato Salad Recipe: Create Your Own
    Potato Salad Recipe: Create Your Own
  • Classic Lattice-Top Blueberry Pie
    Classic Lattice-Top Blueberry Pie
  • Summertime Sangria
    Summertime Sangria
  • Macaroni and Cheese Recipe: Create Your Own
    Macaroni and Cheese Recipe: Create Your Own
  • Top Brownie Recipes
    Top Brownie Recipes
  • Spring Vegetable Ragout with Fresh Pasta
    Spring Vegetable Ragout with Fresh Pasta
next
Sausage & Broccoli Raab Ravioli with Roasted Tomato Sauce Recipe To learn more, read the article:
Rich Fillings and Simple Sauces Make The Best Ravioli

Sausage & Broccoli Raab Ravioli with Roasted Tomato Sauce

by Alan Tardi
One Star Two Stars Three Stars Four Stars Five Stars read reviews (1)

Serves four. Yields about 30 ravioli (more or fewer depending on the size and dough thickness) and 4 cups sauce.

From Fine Cooking 45, pp. 70-71
July 1, 2001

Become a CooksClub Member

to enjoy this recipe and over a thousand more

Learn More

user reviews

Rate this Recipe
Star Star Star Star Star by Elonios, 3/28/2009The 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.