Raviolis à la ricotta et oignons caramélisés

Serves 1
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Directions

  1. 1Mix wheat flour and fine durum wheat semolina.
  2. 2Mix wheat flour and fine durum wheat semolina.
  3. 3Mix wheat flour and fine durum wheat semolina.
  4. 4Break 1 egg in the center of the flour mixture.
  5. 5Break 1 egg in the center of the flour mixture.
  6. 6Break 1 egg in the center of the flour mixture.
  7. 7Mix with a fork and knead for 15 minutes by hand.
  8. 8Mix with a fork and knead for 15 minutes by hand.
  9. 9Mix with a fork and knead for 15 minutes by hand.
  10. 10Let the dough rest for half an hour at room temperature.
  11. 11Let the dough rest for half an hour at room temperature.
  12. 12Let the dough rest for half an hour at room temperature.
  13. 13Prepare the filling by mixing ricotta, caramelized onions, parmesan, salt, and pepper.
  14. 14Prepare the filling by mixing ricotta, caramelized onions, parmesan, salt, and pepper.
  15. 15Prepare the filling by mixing ricotta, caramelized onions, parmesan, salt, and pepper.
  16. 16Cook red onion the day before, then add a little brown sugar to caramelize.
  17. 17Cook red onion the day before, then add a little brown sugar to caramelize.
  18. 18Cook red onion the day before, then add a little brown sugar to caramelize.
  19. 19Give the filling a small blow of a mixer to obtain a smoother texture.
  20. 20Give the filling a small blow of a mixer to obtain a smoother texture.
  21. 21Give the filling a small blow of a mixer to obtain a smoother texture.
  22. 22Place the filling in a piping bag.
  23. 23Place the filling in a piping bag.
  24. 24Place the filling in a piping bag.
  25. 25Spread a little flour on the work surface.
  26. 26Spread a little flour on the work surface.
  27. 27Spread a little flour on the work surface.
  28. 28Spread the dough finely.
  29. 29Spread the dough finely.
  30. 30Spread the dough finely.
  31. 31Remove the filling from the piping bag and place it on the dough.
  32. 32Remove the filling from the piping bag and place it on the dough.
  33. 33Remove the filling from the piping bag and place it on the dough.
  34. 34Moisten the edges of the dough a little.
  35. 35Moisten the edges of the dough a little.
  36. 36Moisten the edges of the dough a little.
  37. 37Place the other half of the dough on top.
  38. 38Place the other half of the dough on top.
  39. 39Place the other half of the dough on top.
  40. 40Use a cookie cutter to cut each ravioli.
  41. 41Use a cookie cutter to cut each ravioli.
  42. 42Use a cookie cutter to cut each ravioli.
  43. 43Cook the ravioli for about 5 minutes in boiling water.
  44. 44Cook the ravioli for about 5 minutes in boiling water.
  45. 45Cook the ravioli for about 5 minutes in boiling water.
  46. 46Melt butter in a pan at the same time.
  47. 47Melt butter in a pan at the same time.
  48. 48Melt butter in a pan at the same time.
  49. 49Add a little paprika to the melted butter.
  50. 50Add a little paprika to the melted butter.
  51. 51Add a little paprika to the melted butter.
  52. 52Set up the plate with the cooked ravioli and butter sauce.
  53. 53Set up the plate with the cooked ravioli and butter sauce.
  54. 54Set up the plate with the cooked ravioli and butter sauce.

Ingredients

  • 50 g wheat flour
  • 50 g wheat flour
  • 50 g wheat flour
  • 50 g fine durum wheat semolina
  • 50 g fine durum wheat semolina
  • 50 g fine durum wheat semolina
  • 1 egg
  • 1 egg
  • 1 egg
  • salt
  • salt
  • salt
  • 100 g ricotta
  • 100 g ricotta
  • 100 g ricotta
  • 0.5 red onion
  • 0.5 red onion
  • 0.5 red onion
  • 1 cc brown sugar
  • 1 cc brown sugar
  • 1 cc brown sugar
  • parmesan
  • parmesan
  • parmesan
  • butter
  • butter
  • butter
  • paprika
  • paprika
  • paprika

Equipment

forkmixerpiping bagcookie cutterpotplate

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