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Roasted-Red-Onion Ravioli

Roasted-Red-Onion Ravioli recipe image
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.
Cooking Method: , , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 21.8
Dietary: Vegetarian
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
  • 2/3 Recipe Egg Pasta (use 2 eggs
Directions
  1. 1
    Prepare the egg pasta dough and divide into two balls; set aside to rest.
  2. 2
    Preheat oven to 375&# 194;°F (190ðC).
  3. 3
    Trim and halve 3 small red onions, leaving skins on.
  4. 4
    Mince 1 tablespoon of fresh thyme.
  5. 5
    Toss onions, minced thyme, 1 tablespoon olive oil, and 1/2 teaspoon salt in a shallow roasting pan.
  6. 6
    Roast onions cut-side down until brown and tender, about 10-15 minutes.
  7. 7
    Remove onions from pan and let cool.
  8. 8
    Add 1 tablespoon balsamic vinegar to the hot pan and scrape up browned bits to deglaze.
  9. 9
    Peel the cooled onions and chop them finely.
  10. 10
    Combine chopped onions, pan juices, and additional dried thyme if using in a bowl; season with salt and pepper to taste.
  11. 11
    Whisk 1 egg in a small bowl.
  12. 12
    Roll both balls of pasta dough into thin rectangular sheets.
  13. 13
    Cover one sheet with a damp towel and set aside.
  14. 14
    Lightly brush the exposed sheet with the beaten egg.
  15. 15
    Place 12 teaspoons of onion filling onto the dough, spaced about 2 inches apart.
  16. 16
    Cover with the second sheet of dough and press firmly around each mound to seal.
  17. 17
    Cut between mounds using a fluted ravioli cutter or knife.
  18. 18
    Place ravioli on a lightly floured baking sheet or waxed paper.
  19. 19
    Grate 1/4 cup Parmesan cheese.
  20. 20
    In a small saucepan, combine 3/4 cup heavy cream and 2 sprigs fresh thyme.
  21. 21
    Bring to a simmer over medium heat and cook until reduced to 1/2 cup, about 5 minutes.
  22. 22
    Stir in 1 tablespoon butter until melted.
  23. 23
    Strain sauce and season with salt and pepper; keep warm.
  24. 24
    Boil ravioli in salted water until tender, about 6 minutes.
  25. 25
    Drain ravioli well.
  26. 26
    Toss ravioli with the cream sauce and grated Parmesan cheese until lightly coated.
  27. 27
    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.

Keywords: ravioli, roasted red onion, homemade pasta, cream sauce, vegetarian dinner, italian cuisine, egg pasta, thyme, balsamic vinegar, parmesan cheese, dumpling, comfort food
Read it online: https://www.chefs-mate.com/recipe/roasted-red-onion-ravioli/