Kamil Perry
Cheese ravioli is a delicious and easy-to-make meal that can be prepared in several ways. This paragraph will introduce a simple recipe for cheese ravioli with onion butter, a flavourful dish that can be prepared and cooked in under 30 minutes. The ingredients are simple and easy to source, and the method is straightforward, making it an excellent option for a quick and tasty meal. The onion butter adds a unique and savoury twist to the classic cheese ravioli, and the dish can be paired with a side salad or garlic bread for a complete meal.
How to cook cheese ravioli with onion butter
| Characteristics | Values |
|---|---|
| Ingredients | Cheese ravioli, butter, onion, olive oil, garlic, flour, chicken broth, cream cheese, diced tomatoes, salt, pepper |
| Cookware | Large skillet, large pot |
| Preparation | Melt butter in skillet, add garlic, whisk in flour, add tomato paste, onion powder, basil, oregano, mustard powder, chicken broth, half and half, cream cheese, diced tomatoes |
| Cooking instructions | Boil salted water in a large pot, add ravioli, cook until tender |
| Serving suggestions | Serve with a side salad of leafy greens, cherry tomatoes, and sliced red onion, or garlic bread |
| Storage | Refrigerate leftovers in an airtight container for up to 3-4 days, or freeze for up to 3 months |
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What You'll Learn
Making the dough
To make the dough for cheese ravioli with onion butter, you'll need flour, eggs, olive oil, and salt. Mound the flour on a work surface and form a well in the centre. Add the eggs, olive oil, and salt to the well and beat together with a fork.
Gradually mix the egg mixture into the flour, working from the centre out. You can use a fork or your fingers for this step, using your other hand to keep the flour mound steady. Continue mixing until a thick paste forms. If the dough is too wet, add a bit more flour. If it's too dry, add a touch of water. The perfect dough will form a smooth ball after kneading and will spring back when pressed with a finger.
Once the dough is mixed, it's time to knead it. Knead the dough until it forms a ball, then wrap it tightly and refrigerate for at least 30 minutes. After refrigerating, you can roll out the dough into sheets. The dough should be smooth and pliable, but not too sticky.
If you have a Kitchen Aid stand mixer with a roller attachment or a hand-crank pasta machine, you can use that to roll out the dough. You can also use a fluted ravioli cutter to make decorative strips or shapes.
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Preparing the cheese filling
When making the ravioli, be generous with your filling, but don't overfill. Too much filling can cause the ravioli to burst during cooking. A teaspoon or a small cookie scoop can help you measure out a consistent amount. After adding your filling, moisten the edges of the pasta dough with water before sealing. This will act as a glue to keep the ravioli together. Press firmly to seal, ensuring there are no air pockets, which can also cause the ravioli to burst during cooking.
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Cooking the onion butter sauce
To make an onion butter sauce for cheese ravioli, you'll first want to prepare your ingredients. Measure out 3 tablespoons of butter, 1 tablespoon of olive oil, 2 cloves of minced garlic, 1 sliced red onion, 1 tablespoon of flour, 1 teaspoon of tomato paste, a pinch of basil, a pinch of oregano, and a pinch of mustard powder. You will also need 1/2 cup of chicken broth, 1/2 cup of half-and-half, 3 tablespoons of softened cream cheese, and 1/2 cup of drained diced tomatoes.
Once you have your ingredients measured out, heat a large, high-walled skillet over medium-low heat. Add the butter and olive oil to the skillet and let the butter melt. Next, add the minced garlic and sliced red onion to the skillet and cook for 2 minutes, stirring continuously to avoid burning. After 2 minutes, add the flour and continue cooking for another 2 minutes. Then, add the tomato paste, basil, oregano, and mustard powder. Stir everything together to combine.
Now, you'll add the chicken broth and half-and-half in small splashes, stirring continuously as you pour. Bring the sauce to a boil, then reduce the heat to a simmer. Finally, stir in the softened cream cheese and drained diced tomatoes. If you'd like a thinner sauce, reserve some of the tomato juice from the diced tomatoes and add it in small amounts until you reach your desired consistency.
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Assembling the ravioli
To assemble the ravioli, start by rolling out the dough into sheets. It's important to get the thickness of the dough right; if it's too thick, the ravioli will be chewy, but if it's too thin, it will be difficult to handle and may tear. Once you have your sheets of dough, you can start filling and shaping the ravioli.
Place small mounds of your chosen filling (about 1 inch apart) onto one sheet of dough. Be generous, but don't overfill, as this can cause the ravioli to burst during cooking. A teaspoon or small cookie scoop can help you get a consistent amount of filling in each ravioli.
Cover the mounds of filling with another sheet of dough. Gently press around each mound of filling to seal the two sheets of dough together and remove any air pockets. You can use your fingers or a ravioli stamp to press and seal the dough.
Next, cut out the individual ravioli. You can use a sharp knife, a pizza wheel, or a fluted ravioli cutter to cut between the mounds of filling to form squares or desired shapes. The size of each ravioli is up to you, but they are typically around 2 to 3 inches.
Transfer the assembled ravioli to a baking sheet or tray lined with parchment paper or semolina flour. Cover them with a towel or inverted sheet pan to prevent drying. Repeat the process with the remaining dough and filling until you've assembled all your ravioli.
If you're not cooking the ravioli immediately, you can freeze them for later. Allow them to dry for about 30 to 40 minutes on the counter, then place them in the freezer in a single layer to prevent sticking. Once frozen solid, you can wrap the baking sheet tightly or transfer the ravioli to a freezer-safe airtight container.
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Boiling the ravioli
To cook cheese ravioli with onion butter, you'll first need to prepare the ravioli dough and filling. Once you have assembled your ravioli, you can proceed to boil them.
Bring a large pot of salted water to a rolling boil over high heat. You'll want to use a large pot to ensure the ravioli has enough room to cook properly. For the amount of water used, add about 1 tablespoon of salt. It's important not to let the water reach a vigorous boil, as this could cause your ravioli to break apart.
Working in batches, carefully add your assembled ravioli to the pot. Return the water to a boil, and cook for about 5 minutes or until tender. You'll know your ravioli is done when it floats to the top.
If you're using frozen ravioli, you can cook it directly from frozen, but be sure to increase the cooking time by a few minutes.
Once your ravioli is cooked, you can transfer it with a slotted spoon straight from the pot to your prepared sauce.
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Frequently asked questions
Mound flour on a work surface and form a well in the centre. Add eggs, olive oil, and salt to taste to the well and beat together with a fork. Gradually mix the egg mixture into the flour, working from the centre out. Keep going until a thick paste forms.
For a simple filling, use a combination of ricotta, mascarpone, and fresh basil. For the sauce, mix olive oil, garlic, basil pesto sauce, heavy cream, Parmesan cheese, and marinara sauce.
Melt butter in a large skillet over medium-low heat. Add minced garlic and cook for 2 minutes, stirring continuously. Then, add flour and cook for another 2 minutes. Add tomato paste, onion powder, basil, oregano, and mustard powder. Stir to combine. Next, add chicken broth in small splashes, stirring continuously. Add half and half in the same manner. Bring to a boil, then reduce to a simmer. Finally, add softened cream cheese and drained diced tomatoes.
