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Name: Roasted-Red-Onion Ravioli
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: ROASTED-RED-ONION FILLING; 1 tb olive oil; 1/4 c Parmesan cheese, grated; 1 tb Fresh thyme, minced (1 tsp; Pepper; 1 Egg; 1 tb Balsamic or red wine vinegar; 3/4 c Heavy cream; Salt; Salt; Pepper; CREAM SAUCE; 2/3 Recipe Egg Pasta (use 2 eggs; 3 sm Red onions; 1 tb Butter; 2 Sprigs fresh thyme (1/2 tsp

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INGREDIENTS

ROASTED-RED-ONION FILLING
1 tb olive oil
1/4 c Parmesan cheese, grated
1 tb Fresh thyme, minced (1 tsp
Pepper
1 Egg
1 tb Balsamic or red wine vinegar
3/4 c Heavy cream
Salt
Salt
Pepper
CREAM SAUCE
2/3 Recipe Egg Pasta (use 2 eggs
3 sm Red onions
1 tb Butter
2 Sprigs fresh thyme (1/2 tsp

INSTRUCTIONS

PREPARATION: Make the Egg Pasta and form into two balls; set aside. For The Filling, heat oven to 375F. Trim and halve the unpeeled onions. Mince the thyme. Toss the oil, onions, 1/2 teaspoon salt, and the minced thyme in a shallow roasting pan. Roast onions, cut side down, until brown, about 10 minutes. Remove onions from pan and set aside to cool. Add vinegar to pan and use wooden spoon to deglaze the bottom. Peel and chop cooled onions. In a small bowl, combine onions, pan juices, and dried thyme, if using. Season to taste with salt and pepper. Whisk egg in a small bowl. Roll both balls of dough as thin as possible into 2 rectangular sheets. Cover one with damp towel and set aside. Lightly brush remaining sheet with the beaten egg. Arrange 12 teaspoons of filling on top of dough, spaced about 2 inches apart. Cover with other sheet of dough and press firmly around mounds of filling. Cut between the mounds with fluted ravioli cutter. Put ravioli, well spaced, on lightly floured baking sheets or waxed paper. Refrigerate if not cooking immediately. Grate the cheese. NOTE: Recipe can be made to this point a few hours ahead. COOKING AND SERVING: For The Sauce, place cream and thyme in small saucepan and bring to simmer over medium heat. Cook until cream is reduced to 1/2 cup, about 5 minutes. Stir in the butter. Strain the sauce and season to taste with salt and pepper. Set aside and keep warm. Cook ravioli in boiling, salted water until tender, about 6 minutes. Drain well. Toss ravioli with the Cream Sauce and grated Parmesan cheese until lightly coated. Serve immediately with freshly-ground pepper. Makes 4 side-dish servings [COOKS March-April 1988]

NOTES

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Roasted-Red-Onion Ravioli

ROASTED-RED-ONION FILLING
1 tb olive oil
1/4 c Parmesan cheese, grated
1 tb Fresh thyme, minced (1 tsp
 Pepper
1 Egg
1 tb Balsamic or red wine vinegar
3/4 c Heavy cream
 Salt
 Salt
 Pepper
 CREAM SAUCE
2/3 Recipe Egg Pasta (use 2 eggs
3 sm Red onions
1 tb Butter
2 Sprigs fresh thyme (1/2 tsp

PREPARATION:  Make the Egg Pasta and form into two balls; set aside.    For The Filling, heat oven to 375F.  Trim and halve the unpeeled onions.  Mince the thyme.  Toss the oil, onions, 1/2 teaspoon salt, and the minced  thyme in a shallow roasting pan. Roast onions, cut side down, until brown,  about 10 minutes.  Remove onions from pan and set aside to cool. Add  vinegar to pan and use wooden spoon to deglaze the bottom. Peel and chop  cooled onions.  In a small bowl, combine onions, pan juices, and dried  thyme, if using.  Season to taste with salt and pepper. Whisk egg in a  small bowl.  Roll both balls of dough as thin as possible into 2  rectangular sheets.  Cover one with damp towel and set aside. Lightly brush  remaining sheet with the beaten egg. Arrange 12 teaspoons of filling on top  of dough, spaced about 2 inches apart. Cover with other sheet of dough and  press firmly around mounds of filling. Cut between the mounds with fluted  ravioli cutter. Put ravioli, well spaced, on lightly floured baking sheets  or waxed paper.  Refrigerate if not cooking immediately. Grate the cheese.  NOTE:  Recipe can be made to this point a few hours ahead.    COOKING AND SERVING:  For The Sauce, place cream and thyme in small  saucepan and bring to simmer over medium heat. Cook until cream is reduced  to 1/2 cup, about 5 minutes. Stir in the butter. Strain the sauce and  season to taste with salt and pepper.  Set aside and keep warm. Cook  ravioli in boiling, salted water until tender, about 6 minutes. Drain well.  Toss ravioli with the Cream Sauce and grated Parmesan cheese until lightly  coated.  Serve immediately with freshly-ground pepper.    Makes 4 side-dish servings    [COOKS  March-April  1988]

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Nutrition

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Serving Size: 1 Serving (292g)
Recipe Makes: 4 Servings

Calories: 211
Calories from Fat: 121 (57%)

Amt Per Serving		% DV

	Total Fat 13.4g	18 %
	Saturated Fat 7.5g	37 %
	Monounsaturated Fat 4.2g
	Polyunsanturated Fat 0.7g
Cholesterol 91.1mg		28 %
Sodium 67.3mg		2 %
Potassium 337.4mg		9 %
Total Carbohydrate 20.3g		6 %
	Dietary Fiber 2.3g	9 %
	Sugars, other 18g
Protein 4.1g		6 %
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Calories per serving: 211

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