Lentil Ravioli With Sausage And Yellow Tomato Sauce

Recipe Ingredients

		Tomato Sauce
1/4 cup	59ml	Vegetable oil
1 cup	62g / 2.2oz	Onion - chopped (large)
4		Garlic cloves - chopped
2		Anchovy fillets - finely chopped
1 1/2 tablespoons	22ml	Chopped jalapeño chiles - with seeds
1/4 teaspoon	1.3ml	Turmeric - (generous)
1 teaspoon	5ml	Pinch saffron threads (large)
1 1/2 lbs	681g / 24oz	Yellow tomatoes - cored, diced
		= (abt 3 1/2 cups)
		Ravioli
3 tablespoons	45ml	Vegetable oil
1/2 cup	31g / 1.1oz	Finely chopped onion
1/4 cup	27g / 1oz	Chopped carrot
1/4 cup	27g / 1oz	Chopped celery
2		Garlic cloves - chopped
1 cup	237ml	Dried French green lentils
2 tablespoons	30ml	Chopped seeded jalapeño chiles
1 teaspoon	5ml	Hungarian hot paprika
2 3/4 cups	651ml	Low-salt chicken broth
1 tablespoon	15ml	Sherry wine vinegar
72		Wonton wrappers - (about)
		= (from two 12-oz packages)
2		Egg whites - beaten to blend
		Sausages
2/3 cup	41g / 1.4oz	All-purpose flour
1 cup	198g / 7oz	Egg - beaten to blend (large)
1 1/3 cups	194g / 6.8oz	Fresh breadcrumbs
1 lb	454g / 16oz	Fully-cooked smoked sausages - cut 1/3"-thk slices
		= (such as cotechino, linguiça, or
		Andouille)
1/4 cup	59ml	Vegetable oil

Recipe Instructions

For Sauce: Heat oil in large saucepan over medium-high heat. Add onion and saute until golden, about 12 minutes. Add garlic, anchovies, jalapeños, turmeric, and saffron. Stir until fragrant, about 1 minute. 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.)

For Ravioli: Heat 3 tablespoons oil in medium saucepan over medium-high heat. Add onion and saute until brown, about 8 minutes. Add carrot, celery, and garlic; saute until vegetables begin to color, about 5 minutes. Add lentils, jalapeños, and paprika; stir to coat. 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. Transfer filling to medium bowl and chill until cold, about 30 minutes.

Line 2 large baking sheets with foil or parchment paper. Working with 2 wonton wrappers at a time, brush each with egg white. Place 1 tablespoon filling in center of 1 wrapper. Top with second wrapper, egg white-side down, and seal, pressing out any air. Cut into round with fluted pastry wheel or 2 3/4-inch-diameter scalloped cookie cutter, if desired. Place on prepared sheet. Repeat with remaining wrappers and filling. (Can be made 1 day ahead. Cover tightly and refrigerate.)

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

Preheat oven to 250 degrees. Heat 1/4 cup vegetable oil in heavy large skillet over medium heat. Add sausages. Saute until golden, about 4 minutes per side. Place on baking sheet; keep warm in 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.

This recipe yields 6 main-course servings.

Source:
Bon Appetit, September 2003

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