Blue Cheese Ravioli With Onion Sauce Recipe

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Ingredients:

Serving

4 tbsp butter, divided
4 cups chopped onions
3/4 cup vegetable broth (or more )
1 1/2 cups all-purpose flour
1/2 tsp salt
2 large eggs
2 large egg yolks
1 tbsp warm water
1 tbsp butter
1 cup whole milk ricotta cheese, well drained and squeezed dry in towel
1/2 cup crumbled blue cheese (about 2 oz)
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
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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	342.56 Kcal (1434 kJ)
Calories from fat	172.59 Kcal
		% Daily Value*
Total Fat	19.18g	30%
Cholesterol	157.66mg	53%
Sodium	536.52mg	22%
Potassium	283.06mg	6%
Total Carbs	29.06g	10%
Sugars	3.79g	15%
Dietary Fiber	2.55g	10%
Protein	13.56g	27%
Vitamin C	6.1mg	10%
Vitamin A	0.1mg	3%
Iron	1.1mg	6%
Calcium	160.6mg	16%

Amount Per 100 g
Calories	160.02 Kcal (670 kJ)
Calories from fat	80.62 Kcal
		% Daily Value*
Total Fat	8.96g	30%
Cholesterol	73.65mg	53%
Sodium	250.62mg	22%
Potassium	132.23mg	6%
Total Carbs	13.58g	10%
Sugars	1.77g	15%
Dietary Fiber	1.19g	10%
Protein	6.34g	27%
Vitamin C	2.8mg	10%
Iron	0.5mg	6%
Calcium	75mg	16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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