* Exported from MasterCook *
Blue Cheese Ravioli with Onion Sauce - Italian
Recipe By :St. Hubertus [restaurant]
Serving Size : 13 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Sauce:
4 tablespoons butter -- divided
4 cups chopped onions
3/4 cup vegetable broth -- (or more)
Dough:
1 1/2 cups all purpose flour
1/2 teaspoon salt
2 large eggs
2 large egg yolks
1 tablespoon warm water
Filling:
1 tablespoon butter
1 cup whole-milk ricotta cheese -- well drained, 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 white -- whisked until foamy
1 tablespoon olive oil
To garnish: Watercress and Croutons
SAUCE: Melt 3 tablespoons butter in heavy medium skillet over medium heat.
Mix in onions. Cover; cook until softened but not brown, stirring
occasionally, about 10 minutes. Add 3/4 cup broth; simmer until onions are
tender, about 6 minutes. Puree onions in processor until smooth. Pour into
small saucepan. Add 1 tablespoon butter. Thin with more broth, if desired.
DO AHEAD Can be made 1 day ahead. Cover; chill.
DOUGH: Mix flour and salt in large bowl; make well in center. Add eggs,
yolks, and 1 tablespoon 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 out 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.
FILLING: Cook butter in heavy small saucepan over medium heat until brown,
about 3 minutes. Pour into small bowl; cool. Mix in ricotta, blue cheese,
Parmesan, salt, pepper, and egg yolk.
Divide dough into 4 equal pieces. Cover 3 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 settings after every 2
passes and dusting with flour as needed to keep from sticking, until pasta
sheet is 24 inches long (scant 1 1/6 inch thick). Using 2-1/2-inch round
cutter, cut out 12 to 14 rounds. Brush half of each round lightly with egg
white.
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 remaining dough. DO
AHEAD Can be made 6 hours ahead; chill.
Working in 2 batches, cook pasta in large deep skillet of boiling salted
water until just tender, about 5 minutes. Using slotted spoon, transfer to
large bowl. Drizzle with 1 tablespoon olive oil; toss gently.
Rewarm sauce; drizzle onto each plate. Top with ravioli and garnish.
Makes 12 to 14 ravioli
Delicate, buttery ravioli are stuffed with sharp cheese, complemented
nicely by onion puree. The St. Hubertus version has Graukäse cheese, but
we use blue cheese.
Cuisine:
"Italian"
Source:
"Bon Appetit, March 2009"
S(Formatted by Chupa Babi):
"June 2012"
Yield:
"13 ravioli"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 210 Calories; 12g Fat (51.4%
calories from fat); 8g Protein; 18g Carbohydrate; 1g Dietary Fiber; 108mg
Cholesterol; 383mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2
Vegetable; 2 Fat.
18g Carbohydrate; 1g Dietary Fiber
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 1268 0 0 0 0 0 0 0 0
