Blue Cheese Ravioli With Onion Sauce

Total Time: 2 hrs Preparation Time: 2 hrs

Ingredients

• Servings: 8
• 4 tablespoons butter, divided
• 4 cups chopped onions
• 3/4 cup vegetable broth (or more)
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 2 large eggs
• 2 large egg yolks
• 1 tablespoon warm water
• 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 , whisked until foamy
• 1 tablespoon olive oil
• watercress (to garnish)
• crouton (to garnish)

Recipe

• 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 .
• 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.