*  Exported from  MasterCook  *
 
                         ROASTED-RED-ONION RAVIOLI
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Italian                          Pasta
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      2/3                Recipe Egg Pasta (use 2 eggs
                         -and 1 1/3 cups flour)
                         ROASTED-RED-ONION FILLING
    3       sm           Red onions
    1       tb           Fresh thyme, minced (1 tsp
                         -dried)
    1       tb           Olive oil
                         Salt
                         Pepper
    1       tb           Balsamic or red wine vinegar
    1                    Egg
      1/4   c            Parmesan cheese, grated
                         CREAM SAUCE
      3/4   c            Heavy cream
    2                    Sprigs fresh thyme (1/2 tsp
                         -dried)
    1       tb           Butter
                         Salt
                         Pepper
 
   PREPARATION:  Make the Egg Pasta and form into two balls; set aside.
   
   For The Filling, heat oven to 375F.  Trim and halve the unpeeled onions.
   Mince the thyme.  Toss the oil, onions, 1/2 teaspoon salt, and the minced
   thyme in a shallow roasting pan.  Roast onions, cut side down, until brown,
   about 10 minutes.  Remove onions from pan and set aside to cool. Add
   vinegar to pan and use wooden spoon to deglaze the bottom. Peel and chop
   cooled onions.  In a small bowl, combine onions, pan juices, and dried
   thyme, if using.  Season to taste with salt and pepper. Whisk egg in a
   small bowl.  Roll both balls of dough as thin as possible into 2
   rectangular sheets.  Cover one with damp towel and set aside. Lightly brush
   remaining sheet with the beaten egg.  Arrange 12 teaspoons of filling on
   top of dough, spaced about 2 inches apart.  Cover with other sheet of dough
   and press firmly around mounds of filling.  Cut between the mounds with
   fluted ravioli cutter.  Put ravioli, well spaced, on lightly floured baking
   sheets or waxed paper.  Refrigerate if not cooking immediately. Grate the
   cheese.  NOTE:  Recipe can be made to this point a few hours ahead.
   
   COOKING AND SERVING:  For The Sauce, place cream and thyme in small
   saucepan and bring to simmer over medium heat.  Cook until cream is reduced
   to 1/2 cup, about 5 minutes.  Stir in the butter.  Strain the sauce and
   season to taste with salt and pepper.  Set aside and keep warm. Cook
   ravioli in boiling, salted water until tender, about 6 minutes. Drain well.
   Toss ravioli with the Cream Sauce and grated Parmesan cheese until lightly
   coated.  Serve immediately with freshly-ground pepper.
   
   Makes 4 side-dish servings
   
   [COOKS  March-April  1988]
  
 
 
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