Roasted-Red-Onion Ravioli
Description
This elegant yet comforting dish features delicate homemade egg ravioli filled with deeply caramelized roasted red onions, fresh thyme, and a hint of balsamic vinegar. The sweet, savory filling contrasts beautifully with the rich, velvety cream sauce infused with butter and herbs. Perfect for a romantic dinner or a special vegetarian occasion, this recipe elevates simple ingredients into a restaurant-quality meal. The process of roasting the onions brings out their natural sugars, creating a complex flavor profile that is both earthy and sweet. Serve immediately for the best texture and taste.Ingredients
Directions
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Prepare the egg pasta dough and divide into two balls; set aside to rest.
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Preheat oven to 375&# 194;°F (190ðC).
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Trim and halve 3 small red onions, leaving skins on.
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Mince 1 tablespoon of fresh thyme.
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Toss onions, minced thyme, 1 tablespoon olive oil, and 1/2 teaspoon salt in a shallow roasting pan.
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Roast onions cut-side down until brown and tender, about 10-15 minutes.
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Remove onions from pan and let cool.
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Add 1 tablespoon balsamic vinegar to the hot pan and scrape up browned bits to deglaze.
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Peel the cooled onions and chop them finely.
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Combine chopped onions, pan juices, and additional dried thyme if using in a bowl; season with salt and pepper to taste.
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Whisk 1 egg in a small bowl.
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Roll both balls of pasta dough into thin rectangular sheets.
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Cover one sheet with a damp towel and set aside.
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Lightly brush the exposed sheet with the beaten egg.
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Place 12 teaspoons of onion filling onto the dough, spaced about 2 inches apart.
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Cover with the second sheet of dough and press firmly around each mound to seal.
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Cut between mounds using a fluted ravioli cutter or knife.
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Place ravioli on a lightly floured baking sheet or waxed paper.
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Grate 1/4 cup Parmesan cheese.
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In a small saucepan, combine 3/4 cup heavy cream and 2 sprigs fresh thyme.
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Bring to a simmer over medium heat and cook until reduced to 1/2 cup, about 5 minutes.
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Stir in 1 tablespoon butter until melted.
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Strain sauce and season with salt and pepper; keep warm.
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Boil ravioli in salted water until tender, about 6 minutes.
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Drain ravioli well.
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Toss ravioli with the cream sauce and grated Parmesan cheese until lightly coated.
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Serve immediately with freshly ground pepper.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 21.8kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.2mg1%
- Total Carbohydrate 4.2g2%
- Dietary Fiber 0.3g2%
- Sugars 0.1g
- Protein 0.8g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Make Ahead: The ravioli can be assembled up to a few hours before cooking. Refrigerate on a floured tray until ready to boil.
Pasta Dough: If not making fresh dough, use store-bought egg pasta sheets, ensuring they are thin enough for ravioli.
Substitutions: Dried thyme can be used instead of fresh, using 1/2 teaspoon dried for every 1 tablespoon fresh. Balsamic vinegar can be substituted with red wine vinegar.
Storage: Cooked ravioli should be served immediately. Leftover cream sauce can be stored in the refrigerator for up to 3 days and reheated gently.
Tip: Ensure the pasta edges are well-sealed to prevent the filling from leaking out during boiling.
