What's Cooking: Sausage ravioli and broccoli rabe
Anthony Page, of Cinque Terre Ristorante in Huntington, shows News 12's Lily Stolzberg how to make sausage ravioli and broccoli rabe.
Sweet Italian Sausage
Extra Virgin Olive Oil
-Roast the garlic in oil with a sprig of rosemary.
-Cook the sausage with butter and shallots, add some chopped parsley.
-Blanch the broccoli rabe, drain and chop. Saute the broccoli rabe with shallots and the leftover oil from the roasted garlic.
-Chop the garlic into paste. Combine altogether and parmesan cheese and set aside to cool.
-Roll out your ravioli dough.
-Place small balls of the broccoli rabe and sausage mixture on the dough and hand make your ravioli. (You can buy store made ravioli and just make your own sauce).
-Start with a teaspoon of unsalted butter.
-Add a teaspoon of diced shallots, cook until butter has melted and shallots have clarified.
-Add 3 tablespoons of extra virgin olive oil and 3 cloves of sliced garlic, cook until garlic chips are golden.
-Add 3/4 of a cup of chicken stock, add chopped parsley and basil to taste then add 1 diced plum tomato.
-Place your cooked ravioli into the pan and simmer until sauce has reduced by half.
-Add a sprinkle or two of parmesan cheese, then wilt in a handful of baby arugula.
-When wilted, plate the ravioli, sprinkle a little more cheese and parsley on top garnish with a sprig of basil and enjoy!