Description
Creamy with a delicious onion tang, these ravioli make a quick, delicious dinner any night of the week.
Ingredients
Units
Scale
Sauce
- 4 Tbsp butter, divided
- 4 cups chopped onions
- 3/4 cup (or more) vegetable broth
Dough
- 1 1/2 cups all purpose flour
- 1/2 tsp salt
- 2 large eggs
- 2 large egg yolks
- 1 Tbsp warm water
Filling
- 1 Tbsp butter
- 1 cup whole-milk ricotta cheese, well drained, squeezed dry in towel
- 1/2 cup crumbled blue cheese (about 2 ounces)
- 2 Tbsp freshly grated Parmesan cheese
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 large egg yolk
- 1 large egg white, whisked until foamy
- 1 Tbsp olive oil
Instructions
- For the sauce, melt 3 Tbsp butter in a pan, then add onions and cook until translucent, but not brown. Add the broth and simmer until onions are soft (about 10 minutes). Puree onions until smooth, return to a small saucepan, add 1 tablespoon of butter and broth to make the consistency you want. Cover and chill until ready to serve.
- For the dough, mix flour and salt in a large bowl and make a well in the center. Add eggs, yolks, 1 tablespoon water to the well. Using a fork, beat the liquid in the well while gradually incorporating the flour. When the dough is together and sticky, turn it out onto a floured surface and knead until smooth - about 10 minutes. Gather dough into a ball, cover, and let rest at room temperature for one hour.
- For the filling, cook the butter in a small saucepan over medium heat until brown (about 3 minutes). Pour into a mixing bowl and allow to cool before mixing in ricotta, blue cheese, Parmesan, salt, pepper, and egg yolk. Mix to combine.
- Divide dough into 4 equal pieces. Leave 3 pieces covered. Set your pasta machine on the widest setting and roll one flattened piece of dough through. Fold in half and run through again. Continue to pass the dough through each setting until you are on the thinnest setting.
- Cut dough into your desired shapes (I used a biscuit cutter and just folded them in half). Lightly brush any side that will be on the inside of the ravioli with egg white. Drop 1 teaspoon of filling in the middle of your ravioli, fold over (or cover with another piece) and press the edges to seal the seam. Repeat until you have made all the ravioli you can! Place the raviolis on parchment paper.
- Cooking in two batches, drop raviolis into boiling water and cook until tender - less than 5 minutes. Using a slotted spoon, transfer the ravioli to a large bowl and drizzle with olive oil to coat.
- Warm the sauce, drizzle onto each plate, top with ravioli and garnish.
Notes
- As you are rolling out the dough, keep it covered or it will dry out when you're doing the rest of it.
- Play around with shapes - I made some triangular ones, some circular, some half moon.
- Crack some fresh pepper on this - it's delicious!