Onion raviolis Recipe

Name: Onion raviolis
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 2
Ingredients: 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

Ingredients

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

PREP TIME 20m	COOK TIME 40m	TOTAL TIME 1h
YIELD 2

Instructions

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.