|Spicy Beef and Sausage Ravioli with Roasted Tomato Onion and Garlic Marinara|
Within my first month of food blogging I went looking for a chicken parmesan recipe after I saw an advertisement while I was channel surfing one evening. I don't remember what the ad was trying to sell, but I remember it noting chicken parmesan. I ate the dish a few times during my trip to the Philippines to meet my wife's family and I immediately wanted to replicate the dish. I found a recipe from Pam of For the Love of Cooking that used a marinara sauce from scratch, but it required some equipment I didn't have at the time (an immersion blender and a Dutch oven), so I used store bought sauce.
With time, these issues have resolved themselves so I wanted to return to this recipe, in part, because I felt the original was incomplete without it. This also represented a perfect opportunity to show my appreciation for Kaitlin of I Can Cook That and use an item I won in the giveaway she hosted.
Successfully prepare the second half of a dish I cooked previously.
I used store-bought ravioli, but the sauce is adapted from For the Love of Cooking.
5-6 tomatoes (fresh from the garden if you can)
1/2 sweet yellow onion, diced into chunks
5-6 cloves of garlic
1-2 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
Pinch of crushed red pepper (or more)
Kosher salt and fresh cracked pepper, to taste
1 28-ounce can of crushed tomatoes
1 teaspoon sugar (optional)
fresh basil leaves, chiffonade
1 package Buitoni Spicy Beef & Sausage Ravioli (or any other desired pasta)
1. Preheat the oven to 375° Fahrenheit and heat a large pot of water to a boil. Score the tomatoes by removing the stems, then gently cut an X on the bottom of the tomatoes. Blanch the tomatoes by adding them to the boiling water for 10-15 seconds. Remove from water and immediately put into an ice bath to stop any carryover cooking. Once the tomatoes have cooled, gently peel off the skin.
Shocking Tomatoes in Ice Bath
2. Halve the tomatoes and put on an aluminum foil lined baking sheet. Arrange the onion chunks around the tomatoes. Put the garlic cloves inside the tomato halves so the tomatoes will help prevent the garlic from burning and infuses the tomato with the roasted garlic flavor. Season the tomatoes, garlic and onions with the dried basil, oregano, Kosher salt, and pepper to taste. Drizzle with olive oil and roast for 30 to 40 minutes or until the tomatoes, onions and garlic are tender, sweet and juicy. Do not over cook them because the tomatoes will dry up.
About to be Roasted
3. Remove the roasted tomatoes and onions from the oven and put in a large Dutch Oven with the crushed tomatoes and pureé with an immersion blender. Taste and re-season with sugar (if desired), basil, oregano, salt or pepper, if needed. Cover with a lid and simmer for 2 to 4 hours
Roasted Vegetables about to be Pureéd
4. During the last 30 minutes, bring a large pot of well-salted water to a boil. Drop your pasta in the water and cook until 1 minute less than the box suggests, reserving 1 cup pf pasta water. Drain the pasta in a colander and place in a large saute pan over medium low heat. Add spoonfuls of the marinara and toss to coat. Thin out the sauce with the reserved pasta water if necessary. Garnish with parmesan and fresh basil. Serve immediately.
The specific flavor of ravioli was a request by my wife. While I don't think I'd eat this specific ravioli filling again, the extra work with the sauce was definitely worth it, when compared to Michael Chiarello's recipe.
Lastly, I wanted to note here that I normally don't advocate the use of dried herbs but in the case roasting vegetables in step 2, fresh herbs would burn so this is an exception.