Blue Cheese Ravioli With Onion Sauce
- Ready In:
- 2hrs
- Ingredients:
- 19
- Serves:
-
8
ingredients
-
Sauce
- 4 tablespoons butter, divided
- 4 cups chopped onions
- 3⁄4 cup vegetable broth (or more)
-
Dough
- 1 1⁄2 cups all-purpose flour
- 1⁄2 teaspoon salt
- 2 large eggs
- 2 large egg yolks
- 1 tablespoon warm water
-
Filling
- 1 tablespoon butter
- 1 cup whole milk ricotta cheese, well drained and squeezed dry in towel
- 1⁄2 cup crumbled blue cheese (about 2 ounces)
- 2 tablespoons freshly grated parmesan cheese
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 large egg yolk
- 1 large egg white, whisked until foamy
- 1 tablespoon olive oil
- watercress (to garnish)
- crouton (to garnish)
directions
-
Sauce:
- 1. Melt 3 tablesppons butter in a heavy medium skillet over medium heat. Mix in onion. Cover; cook until softened but not brown, stirring occasionally, about 10 minutes. Add 3/4 cup broth; simmer untill onions are tender, about 6 minutes. Puree in processor until smooth. Paur into small saucepan. Add 1 tablesppon butter. Then with more broth if desired.
- *Can be made 1 day ahead. cover; chill.
- Dough:.
- Mix flour and salt in large bowl; make well in center. Add eggs, yolks, and 1 tablesppon water to well.; stir to blend. Gradually stir flour into egg mixture. Knead dough in bowl until shaggy, sticky dough forms, about 5 minutes. Turn dough onto lightly floured work surface and knead until smooth, about 10 minutes. Gather dough into ball. Cover with plastic and let rest 1 hour at room temperature.
- Filling:.
- Cook butter in heavy samll saucepan over medium heat until brown, about 3 minutes. Pour into small bowl; cool. Mix in ricotta, blue cheese, parmesan, salt, and egg yolk.
- Assembly:.
- Divide dough into 4 equal pieces. Cover pieces with plastic wrap. Set pasta machine to widest setting. Flatten 1 dough piece into rectangle; run through machine. Fold in half crosswise (end to end) and run through again. Continue, adjusting machine to narrower setting after every 2 passes and dusting with flour as needed to keep from sticking, until pasta sheet is 24 inches long (sant 1/16 inch thick). Using 2 1/2 round cutter, cut out 12 to 14 rounds. brush half of each round lightly with egg white.
- Drop 1 teaspoon filling into center of each round; lift sides of round up over filling to meet at center; pinch to seal along seam, forming dumpling. Repeat with remaining rounds. Place in single layer on lightly floured parchment-lined baking sheets. Repeat with ramining dough.
- *Can be made 6 hours ahead; chill.
- Working in 2 batched, cook pasta in large deep skille of boiling salted water until just tender, about 5 minutes. Using slotted spoon, transfer to large bowl. Drizzle with 1 tablespoon olive oil; toss gentle. Rewarm sauce; drizzle onto each plate. Top with ravioli and garnish.
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RECIPE SUBMITTED BY
Queen Dana
United States
I love trying new dishes. For me, food is a way of experiencing the world without leaving my home, and I'm hoping that as my two sons get older that I can convince them to come with me on my culinary adventures.