Ravioli with ricotta onion
Ravioli di ricotta e cipolle
Ravioli with ricotta onion is one of the most magnificent and memorable pasta dishes I know. A combination made in heaven.
Ravioli with ricotta onion does not sound particularly appealing, but it tastes phenomenal. Especially if you make a perfectly balanced, sweet and sour marmalade of Tropea onion to mix with the dairy creaminess of the cheese.
I first encountered the dish at a reasonably high profiled restaurant in Copenhagen, where ravioli with ricotta onion was served with fried sausage meat, brown nut flavoured butter and flakes of parmesan. It was divine. Afterwards, I’ve found a few similar recipes on Italian web pages, but nothing to match this version – even without the sausage meat.
It’s easy to make ravioli with ricotta onion, if you have already got a jar of Tropea onion marmalade. Otherwise you’ll have to prepare the the dish from scratch.
For the pasta
250 g of Italian flour
For the filling
100 g ricotta
2 red onions – preferably from Tropea
2 cloves of garlic
1 tbsp sugar
2 tbsp balsamic vinegar
1 tbsp white wine vinegar
Salt, pepper, olive oil
3 tbsp grated parmesan
For the sauce
50 g butter
Make a volcano of flour on a clean table.
Pour the egg in the middle of the mount and use a fork to mix it with flour.
Add a little water, if necessary to make an unsticky dough.
Use the heel of your hand for kneading, when the fork is no longer useful.
Cover the paste in clingfilm and leave it to cool in the fridge for at least 30 minutes.
Meanwhile prepare the onion marmalade.
Peel and slice onions and garlic cloves.
Fry the onion in slowly in olive oil over low heat.
Add vinegar, sugar and salt when the onions start to melt.
Keep cooking the onions for about 30 minutes, adding a little water when the mixture seems to dry out.
Adjust the acidity and sweetness to taste by adding more sugar or vinegar.
Remove the onions from the heat, when they have disintegrated completely.
Let the onions cool while you prepare the pasta.
Knead the pasta dough intensively for at least 10 minutes or use a pasta machine.
Run the dough through the pasta machine once. If the edges are frayed, add more water, and if the dough seems sticky, add more flour.
Roll the pasta through the machine at least ten times at max width (to make up for ten minutes kneading).
Decrease the width of the pasta machine gradually, one step at a time.
Cut the pasta out in rectangles.
Mix ricotta with grated parmesan, freshly ground pepper and 100 g of onion marmalade.
Place a spoonful of ricotta onion on each pasta rectangle.
Seal the edges of the pasta around the ricotta onion filling to make an oversized agnolotti cannelloni shaped pasta.
Cook the pasta in boiling salted water for three minutes
Melt the butter in a casserole until it turns brown.
Drain the ravioli with ricotta onion and serve with a sauce of browned butter.