Doppio Ravioli

Ingredients:

• Onion filling:

  • 3 large onions

  • 3 tbs butter

  • 1 tbs olive oil

  • salt

  • pepper

  • 1/4 cup white wine

  • 1 tbs pine nuts or walnuts

• Dough:

  • 150g 00 flour

  • 50g semonlina flour

  • 2 eggs (about 50g each)

  • 1 egg yolk

• Cheese filling

  • 200g ricotta

  • 30g parmesan (grated)

  • 1/4 tsp salt

  • 1/4 tsp pepper

  • 1/4 tsp nutmeg (grated)

  • 1 lemon (both zest & juice)

• White Wine Creams Sauce:

  • 1 tablespoons butter

  • 1/2 tablespoon flour

  • 1.5 cloves garlic minced

  • 1/4 cup dry white wine

  • 1/2 cup heavy/whipping cream

  • 1/8 tsp Italian seasoning

  • 1/4 cup freshly grated parmesan cheese

  • .75 tbs parsley chopped

  • Salt & pepper to taste

Directions:

• Onion filling:

  • Slice the onions then add to a pan with the butter and oil, salt & pepper. Saute on medium heat for 30 min till the onions are well browned. 

  • To get the onions jammy and sweet start by adding 1/4 cup of water, stirring till it evaporates. Keep repeating for 30 min.

  • Once done, allow to cool a bit.

  • In a blender, add the pine or walnuts and blend till they are a powder. Add the onion mixture to and blend till all combined.

• Dough

  • Start this while the onions are cooking.

  • Make a well with the flour mixture and add the eggs. Mix well then need for about 10 min till the dough is smooth and the flour is well incorporated. Depending on your eggs, you may need to add another tbs of flour.

  • Wrap in plastic wrap and let sit for 30 min.

• Cheese filling:

  • Mix the ingredients together using the zest of 1/2 the lemon then adding 2 tbs of the juice. Taste for lemon and salt flavor.

• Assembly:

  • Roll out the dough to at least a 5in width and as thin as you would like. I rolled to #5 on my machine which is thin but not see through.

  • Cut into 3x5 in pieces. Add 1 portion of each topping to the top and bottom of the pasta then roll each into the middle. Press the edges to seal and run a trimmer to make the edges even.

  • Put in fridge till you are ready to cook them.

  • When ready to cook, add the pasta to salted, boiling water and cook for 2 min.

• White wine cream sauce:

  • When the pasta is about 10 minutes away from being done, add the butter to a skillet over medium heat. Once it melts, sprinkle the flour in and cook for about 1-2 minutes, stirring fairly often. Let the roux turn slightly golden but not too dark.

  • Add in the garlic, followed by the wine. Let it bubble until it's reduced by half (this will happen quite fast, so keep an eye on it).

  • Whisk in the cream so the flour dissolves completely, then stir in the Italian seasoning. Cook it for a few minutes until the sauce has thickened up to your liking.

  • Stir in the parmesan cheese and take the skillet off the heat.

  • Stir in the parsley and season with salt & pepper as needed.

  • You can add a little pasta water if the sauce thickens too much.

• Serving:

  • Once the pasta is removed to a serving dish, pour enough sauce to coat then top with grated parmesan.

Notes:

• Time: 1.5-2 hours

• Servings: 2

• Filling recipe: https://homecooksworld.com/onion-ricotta-doppio-ravioli/

• Sauce recipe: https://www.saltandlavender.com/white-wine-cream-sauce-for-ravioli/