Lentil Ravioli with Sausage and Yellow Tomato Sauce

Name: Lentil Ravioli with Sausage and Yellow Tomato Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 158 milliliters all purpose flour; 2 fillets anchovy fillets, finely chopped; 315 milliliters fresh breadcrumbs; 59 milliliters chopped carrot; 59 milliliters chopped celery; 237 milliliters dried French green lentils; 1 large egg, beaten to blend; 2 egg whites, beaten to blend; 2 garlic cloves, chopped; 4 garlic cloves, chopped; 1 teaspoon Hungarian hot paprika; 2 Tbsps chopped jalapeño chiles with seeds; 2 Tbsps chopped seeded jalapeño chiles; 651 milliliters low-salt chicken broth; 118 milliliters finely chopped onion; 1 large onion, chopped; 1 large pinch saffron threads; 1 Tbsp Sherry wine vinegar; 454 grams fully cooked smoked sausages (such as cotechino, linguiça, or andouille), cut into 1/3-inch-thick slices; 0 teaspoons (generous) turmeric; 59 milliliters vegetable oil; 3 Tbsps vegetable oil; 72 (about) wonton wrappers (from two 12-ounce packages); 828 milliliters 1/2 pounds yellow tomatoes, cored, diced (about

The recipe Lentil Ravioli with Sausage and Yellow Tomato Sauce is ready in approximately 45 minutes and is definitely A mixture of vegetable oil, anchovy, onion, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the breadcrumbs you could follow this main course with the Apple Strudel as a dessert.

Instructions

Heat oil in large saucepan over medium-high heat.

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Cooking Oil

Equipment you will use

Sauce Pan

Add onion and saut until golden, about 12 minutes.

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Onion

Add garlic, anchovies, jalapeos, turmeric, and saffron. Stir until fragrant, about 1 minute.

Ingredients you will need

Anchovies

Turmeric

Saffron

Garlic

Mix in tomatoes. Reduce heat to medium-low; simmer until sauce thickens, stirring occasionally, about 15 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cover; refrigerate.)

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Salt And Pepper

Tomato

Sauce

Heat 3 tablespoons oil in medium saucepan over medium-high heat.

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Cooking Oil

Equipment you will use

Sauce Pan

Add onion and saut until brown, about 8 minutes.

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Onion

Add carrot, celery, and garlic; saut until vegetables begin to color, about 5 minutes.

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Vegetable

Carrot

Celery

Garlic

Add lentils, jalapeos, and paprika; stir to coat.

Ingredients you will need

Lentils

Paprika

Add broth and vinegar and bring to boil. Cover, reduce heat to medium, and simmer until lentils are almost tender, about 1 hour. Uncover and cook until all broth is absorbed, about 25 minutes longer. Season lentil mixture with salt and pepper. Using potato masher, mash mixture coarsely.

Ingredients you will need

Salt And Pepper

Lentils

Vinegar

Potato

Broth

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Potato Masher

Transfer filling to medium bowl and chill until cold, about 30 minutes.

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Bowl

Line 2 large baking sheets with foil or parchment paper. Working with 2 wonton wrappers at a time, brush each with egg white.

Ingredients you will need

Wonton Wrappers

Egg Whites

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Baking Paper

Baking Sheet

Aluminum Foil

Place 1 tablespoon filling in center of 1 wrapper. Top with second wrapper, egg white side down, and seal, pressing out any air.

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Egg Whites

Cut into round with fluted pastry wheel or 2 3/4-inch-diameter scalloped cookie cutter, if desired.

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Cookie Cutter

Place on prepared sheet. Repeat with remaining wrappers and filling. (Can be made 1 day ahead. Cover tightly and refrigerate.)

Place flour in 1 small bowl, egg in second small bowl, and breadcrumbs in third small bowl. Dip sausage pieces into flour, then egg, then crumbs to coat.

Ingredients you will need

Breadcrumbs

Sausage

All Purpose Flour

Dip

Egg

Equipment you will use

Bowl

Place on large plate. (Can be made 1 day ahead. Cover; chill.)

Preheat oven to 250F.

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Oven

Heat 1/4 cup vegetable oil in heavy large skillet over medium heat.

Ingredients you will need

Vegetable Oil

Equipment you will use

Frying Pan

Add sausages. Saut until golden, about 4 minutes per side.

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Sausage

Place on baking sheet; keep warm in oven.

Equipment you will use

Baking Sheet

Oven

Bring large pot of generously salted water to boil. Cook 1/3 of ravioli until just tender but still firm to bite, about 5 minutes. Using slotted spoon, divide ravioli between 2 shallow bowls; tent with foil to keep warm. Repeat with remaining ravioli in 2 more batches. Rewarm sauce; spoon around ravioli. Top with sausage.

Ingredients you will need

Ravioli

Sausage

Sauce

Water

Equipment you will use

Slotted Spoon

Bowl

Aluminum Foil

Pot

Equipment

Ingredients

Servings:

158milliliters

all purpose flour 2fillets

anchovy fillets, finely chopped 315milliliters

fresh breadcrumbs 59milliliters

chopped carrot 59milliliters

chopped celery 237milliliters

dried French green lentils 1large

egg, beaten to blend 2

egg whites, beaten to blend 2

garlic cloves, chopped 4

garlic cloves, chopped 1teaspoon

Hungarian hot paprika 2Tbsps

chopped jalapeño chiles with seeds 2Tbsps

chopped seeded jalapeño chiles 651milliliters

low-salt chicken broth 118milliliters

finely chopped onion 1large

onion, chopped 1large pinch

saffron threads 1Tbsp

Sherry wine vinegar 454grams

fully cooked smoked sausages (such as cotechino, linguiça, or andouille), cut into 1/3-inch-thick slices 0teaspoons

(generous) turmeric 59milliliters

vegetable oil 3Tbsps

vegetable oil 72

(about) wonton wrappers (from two 12-ounce packages)828milliliters

1/2 pounds yellow tomatoes, cored, diced (about

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Tenuta di Nozzole La Forra Chianti Classico Riserva. It has 4.3 out of 5 stars and a bottle costs about 34 dollars.