Yellow Onion Ravioli

Yellow Onion Ravioli first came into my life on a chilly autumn evening when I wanted to create something hearty and comforting. The idea of using yellow onions as the star ingredient seemed a little odd at first, but their natural sweetness and versatility intrigued me. I remember standing in my cozy kitchen, the warm scent of sautéing yellow onions filling the air, as I prepared the dough for the ravioli. Little did I know, Yellow Onion Ravioli would become one of my favorite dishes to share with friends and family.

A Family Recipe Born

It all started with my grandmother, who loved yellow onions and used them in almost every recipe. One day, she decided to experiment by stuffing her homemade pasta with caramelized onions and a touch of cream cheese. Her Yellow Onion Ravioli became the talk of every family gathering. The recipe was simple yet packed with flavor, combining tender pasta, rich onion filling, and a drizzle of buttery sage sauce. I still cherish her handwritten notes, where she shared her little secrets, like adding a pinch of nutmeg to the filling.

Perfecting the Technique

When I first tried making Yellow Onion Ravioli on my own, it was a bit of a mess. The dough was too thick, the onions weren’t caramelized enough, and the ravioli kept bursting in the pot. But with practice, I mastered the balance of rolling out thin pasta sheets, cooking the onions until golden and jammy, and sealing each ravioli with care. Today, the process feels almost meditative—kneading the dough, sautéing the onions, and assembling the ravioli one by one. It’s a labor of love, but the first bite always makes it worth it.

Sharing the Joy

Yellow Onion Ravioli has become a tradition in my home. I love serving it at dinner parties, where the golden onions inside the ravioli always surprise and delight my guests. Pairing it with a glass of crisp white wine and a side of arugula salad makes for a perfect meal. Watching people savor each bite and ask for seconds fills me with pride. Every time I make Yellow Onion Ravioli, I feel connected to my grandmother and the comfort her recipes brought into our lives.

Chef’s Notes-  Yellow Onion Ravioli

• Perfect Sealing Tips: Ensure the pasta dough edges are well-sealed by brushing a light coating of water or egg wash around the filling before pressing the sheets together.
• Flour is Your Friend: Generously flour your workspace and rolling pin to prevent the pasta from sticking while rolling it out.
• Filling Consistency: Chill the filling before assembling the ravioli to make it easier to handle and less likely to spill during sealing.
• Alternative Aromatics: Add a pinch of rosemary or a sprinkle of lemon zest to the filling for an elevated flavor profile.
• Sage Sauce Depth: Let the sage leaves simmer gently in the olive oil to release their full aroma without burning.
• Time Management: Make the filling and pasta dough a day ahead to save time during assembly.
• Freezing Option: Freeze the ravioli on a baking sheet until solid, then transfer to a freezer bag. Cook straight from frozen for a quick meal.
• Serving Suggestion: Pair with a crisp white wine or a side of steamed greens like broccolini or asparagus for a complete meal.

Pin

Print

Yellow Onion Ravioli

0.0 from 0 votes

Course: Main CourseCuisine: ItalianDifficulty: Medium

Servings

4

servings

Prep time

1

hour 

Cooking time

1

hour 

Calories

400

kcal

Resting Time

30

minutes

Total time

2

hours 

30

minutes

Experience the ultimate comfort with our Homemade Yellow Onion Ravioli! Perfectly crafted pockets of tender pasta envelop a rich, savory onion and sage filling, creating a delightful harmony of flavors. Whether you’re a seasoned cook or a kitchen novice, this recipe offers a satisfying culinary adventure that’s both easy and impressive. Top it off with a luscious sage-infused sauce for a meal that’s sure to wow your family and friends. Dive into this delicious, customizable dish that’s perfect for any occasion – embodying the essence of simple, healthy, and affordable gourmet cooking!

Ingredients

• For the Filling

• 2 large yellow onions peeled and finely chopped

• 1/3 cup walnuts roughly minced

• 1 tsp apple cider vinegar

• 1/2 tsp ground nutmeg

• 3/4 tsp sea salt plus extra for seasoning

• Freshly ground black pepper to taste

• For the Pasta

• 2 cups all-purpose flour

• 3 large eggs

• 1 tbsp olive oil

• For Assembling

• 2 tbsp extra virgin olive oil

• 2 cloves garlic thinly sliced

• 10 fresh sage leaves

• 2 tbsp dry white wine

• 1 tsp fresh thyme leaves

• For Serving

• 1 cup roasted yellow onion cubes

• 1/2 bunch sautéed kale

• 1/4 cup grated pecorino cheese

• Alternative Ingredients:

• Yellow Onion: Substitute with sweet onions or shallots for a milder flavor.

• Walnuts: Replace with pine nuts or pecans for those with nut allergies.

• Homemade Pasta: Use store-bought fresh or gluten-free pasta as an alternative.

• Pecorino Cheese: Swap with Parmesan or nutritional yeast for a vegan option.

• Olive Oil: Avocado oil can be used for a different flavor profile.

Directions

• Preheating and Roasting: Begin by heating your oven to 400°F and preparing a baking sheet with parchment paper. Take the yellow onions, halve them vertically, and remove the cores with a spoon. Lightly coat them with olive oil, season with salt and pepper, place cut side down on the baking sheet, and pierce the skin with a fork. Roast for approximately 40 minutes until tender.
• Preparing Aromatics: While the onions roast, wrap the chopped shallots, garlic cloves, and sage leaves in aluminum foil with a drizzle of olive oil and a pinch of salt. Place the foil packet in the oven alongside the onions and roast for 20 minutes.
• Cooling and Dough Preparation: After roasting, allow the onions and aromatics to cool for at least half an hour. Meanwhile, prepare the pasta dough according to your preferred homemade pasta recipe. Once mixed, wrap the dough in plastic wrap and let it rest.
• Making the Filling: In a food processor, pulse the walnuts until finely ground. Add the roasted shallots, garlic, and sage to the processor. Incorporate 1.5 cups of the cooled yellow onion and blend with apple cider vinegar, nutmeg, salt, and pepper until smooth. Chill the filling until ready to use.
• Assembling the Ravioli: Roll out the rested pasta dough to your desired thinness. Spread the pasta sheets on a floured surface and use a tablespoon scoop to portion the filling onto half the sheets. Cover with the remaining sheets and press around the filling to seal. Cut the ravioli into shapes using a stamp or cutter.
• Cooking and Sauce Preparation: Boil the ravioli in salted water for about 4 minutes until al dente. Concurrently, prepare the sage sauce by heating olive oil in a cast iron skillet, sautéing garlic and sage for 3 minutes, adding white wine and thyme, then seasoning with salt and pepper. Combine the cooked ravioli with the sauce and serve hot, optionally topping with roasted onions, kale, and pecorino cheese.

Equipment

• Food Processor
• Baking sheet
• Cast Iron Skillet
• Mixing bowls
• measuring cups and spoons

Notes

• To ensure perfectly sealed ravioli, work quickly while the dough is still fresh. Use plenty of flour to prevent sticking when rolling out the pasta. For added flavor, consider incorporating a touch of rosemary into the filling or adding a drizzle of truffle oil to the finished dish. Serve alongside a crisp green salad or steamed vegetables for a balanced meal. If you’re short on time, store the ravioli frozen and cook directly from the freezer. Experiment with different cheeses, such as Parmesan or Asiago, to vary the flavor profile.

Nutrition Facts

• Calories: 400kcal
• Fat: 15g
• Saturated Fat: 3g
• Trans Fat: 0g
• Polyunsaturated Fat: 4g
• Monounsaturated Fat: 7g
• Cholesterol: 30mg
• Sodium: 800mg
• Potassium: 400mg
• Carbohydrates: 50g
• Fiber: 5g
• Sugar: 10g
• Protein: 12g
• Vitamin A: 1200IU
• Vitamin C: 15mg
• Calcium: 150mg
• Iron: 3mg

FAQ- Yellow Onion Ravioli

Can I make the pasta dough gluten-free?

Yes! Substitute the all-purpose flour with a high-quality gluten-free flour blend designed for pasta-making. You might need to adjust the liquid ratio slightly.

What if I don’t have a food processor?

You can finely chop the filling ingredients by hand and mash them together with a fork or use a hand blender for a smoother texture.

How do I know when the ravioli is cooked?

Fresh ravioli typically floats to the top of the boiling water when it’s done. This usually takes about 3-4 minutes.

Can I substitute the walnuts?

Absolutely! Use pine nuts, pecans, or sunflower seeds for a similar texture. If you have a nut allergy, try toasted breadcrumbs for a nut-free alternative.

What’s the best way to store leftovers?

Store cooked ravioli in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet with a splash of water or extra sauce to avoid drying out