Blue Cheese Ravioli With Onion Sauce Recipe

Name: Blue Cheese Ravioli With Onion Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Sauce:
2
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.
3
*Can be made 1 day ahead. cover; chill.
4
Dough:.
5
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.
6
Filling:.
7
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.
8
Assembly:.
9
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.
10
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.
11
*Can be made 6 hours ahead; chill.
12
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.

762

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Sauce, 4 tablespoons butter, divided, 4 cups chopped onions, 3/4 cup vegetable broth (or more), and more.

Yes, Blue Cheese Ravioli With Onion Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Blue Cheese Ravioli With Onion Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions