Thursday, April 29, 2010
This isn't exactly low calorie. I apologize.
But it was good. So gooooooooooood.
I tried to help the calories by not putting extra parmesan on it and using light butter. But really, how can cheese filled ravioli smothered in butter sauce be low calorie? Unless you eat an incredibly small portion of it.
I don't have that much control.
I ate so much of this. Seriously. I smelled of onion and garlic all night. But enjoyed. Every. Minute. Of. It!
I also loaded up with much more of the onions after I took the picture, the onion sauce just rocked.
I really can't say enough good things about this recipe. Go make it. Now. Then go to the gym. For a long time. :-)
Cheese Ravioli with Onion Butter Sauce
2 lbs. fresh or frozen cheese ravioli
2 tbsp. olive oil
6 tbsp. butter
5 medium sweet onions, about 2 lbs, thinly sliced
Salt and pepper to taste
6 cloves of garlic, minced or pressed
1 tbsp. chopped fresh parsley
1 tsp. dried Italian seasoning
Optional: Freshly grated parmesan cheese
Additional parsley and italian seasoning for garnish
Cook the ravioli according to package directions, don't overcook. Heat a large pan, add olive oil and butter. Add the onion and toss well. Sprinkle with salt and pepper. Reduce heat to medium and saute, tossing occasionally, until the onions are caramelized and nicely browned, about 20 - 30 minutes. Add the garlic and saute another minute. Add the parsley and marjoram, add the drained ravioli and a little bit of the cooking water to the sauce if it needs more moisture. Toss gently and cook for about 1 minute. Sprinkle with cheese if desired and garnished.