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For the onion-fig filling, place butter and a 1/4 cup of balsamic in a medium skillet over medium heat. Once the butter has melted, add the figs and raisins, stirring until the sauce is reduce and thick. Pour into a small bowl and set aside. Meanwhile, slice the onion into thin pieces and add to the same skillet prepped with oil. Stir the onions until they begin to caramelize. Remove from heat and stir into fig mixture. Set aside. For the potato-leek filling, set a small sauce pan to boil and add potatoes, cooking for ten minutes or until tender. Remove from the water and smash with a rolling pin, reserving skins. Meanwhile, prepare leek and slice mushrooms into bite-sized pieces. Heat an oiled skillet over medium heat and saute the leeks. Add the potatoes and season with salt and pepper. Add mushrooms and broth, cooking until the sauce thickens and vegetables are tender. Set aside. Finally, for the rapini-shallot filling, chop rapini, shallot, garlic, and parsley. Next, in a medium-sized skillet over medium heat, saute the shallot and garlic with some olive oil until caramelized. Add the rapini, parsley, rosemary, and vegetable broth. Finally, cover and simmer for 10 minutes or until broth is mostly evaporated.
