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Onion raviolis Recipe

Onion raviolis
Source: danon


  • 2 Onions
  • 375 mL (1 ½ cup) Whole-wheat flour
  • 1 Beet
  • 1 potato
  • 1 Cooked beet
  • 1 Eggs
  • 30 mL (2 tablespoon) Milk, 2%
  • 1 tablespoon Crème fraîche half fat
  • 1 Carrots
  • 1 strand Thyme
  • 45 mL (3 tablespoon) white vinegar
  • 10 g Butter
  • 30 mL (2 tablespoon) balsamic vinegar
  • 2 pinch Salt
  • 2 pinch Pepper
  • 1 Vegetable bouillon, cubes


  • Peel the onions, thinly cut one and finely chop the other.
  • Peel the raw beetroot and the carrot, and cut into pieces.
  • Pour 750 ml of water into a pan. Bring to a boil.
  • Dissolve the bouillon cube and add the carrot, beetroot, finely chopped onion, thyme, and vinegar.
  • Let simmer for 30 minutes.
  • Melt the butter in a frying pan, add the onions, balsamic vinegar, sprinkle with salt, pepper.
  • Let stew for 15 minutes.
  • In the meantime, peel the potato, cut into pieces and cook for 15 minutes in salted water.
  • Let the onions cool and finely chop them with a knife.
  • Prepare the ravioli dough: mix the flour, egg, milk, and salt.
  • Knead the dough until elastic.
  • Roll out the dough into a thin sheet and cut out 4 cm side squares.
  • Spoon a knob of onion filling into the centre of each pasta square.
  • Fold the square over the stuffing to form a triangle.
  • Use your fingers to seal the edges.
  • Take the three corners, pull them together, and press again firmly with your fingers.
  • Prepare the purée: mash the potato and beetroot with a fork or a potato masher.
  • Pour in crème fraîche, add salt, pepper, then mix.
  • Warm up the clear beetroot soup and pass through a sieve. Add salt, pepper.
  • Cook raviolis in salted boiling water for about 4 minutes. Drain.
  • Serve the onion ravioli hot in the clear beetroot soup accompanied by the beetroot purée.

Side Dishes

A recipe from danon

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