Cheese Ravioli with Onion Butter Sauce
Using store-bought fresh or frozen ravioli, this recipe makes a quick, easy and delicious main dish that is equally appropriate for a family dinner, special occasion or casual entertaining. I prefer it with cheese-filled ravioli, but you can use any variety that you prefer. Fresh herbs are best in this presentation, but I would not hesitate to use dry if that was all I had on hand.
- 1 pound fresh or frozen cheese or other filled ravioli
- 2 tablespoons olive oil
- 4 tablespoons butter, preferably unsalted
- 3 medium sweet onions, about 1-1/2 pounds, thinly sliced
- Salt and pepper to taste
- 4 large cloves garlic, minced
- 1 tablespoon chopped fresh parsley (or 2 teaspoons dried)
- 1 tablespoon chopped fresh marjoram (or 1 teaspoon dried)
- Freshly grated Parmesan cheese
- Additional chopped fresh parsley and marjoram (optional garnish)
Cook the ravioli according to package directions for al dente.
Meanwhile, heat a large skillet or sauté pan over medium-high heat. Add the olive oil and the butter. Add the onions and toss well. Season with salt and pepper. Reduce heat to medium and sauté, tossing occasionally, until onions are caramelized and nicely browned, about 20 minutes. Add the garlic and sauté another minute. Add the 1 tablespoon of parsley and marjoram. Drain the ravioli, reserving a little of the water. Add the pasta to the sauce with enough of the reserved water as needed for moisture. Toss gently and cook for about 1 minute. Sprinkle with the grated cheese and herb garnishes. Serve immediately.