2 Tablespoon butter
3 Tablespoon brown sugar
6 cloves garlic
1/2 large red onion
1 roma tomato
fresh basil
shredded parmesan
1. bring unsalted water for the ravioli to a boil. add ravioli, and return to a boil, cooking for 5-7 minutes. drain (do not rinse) and set aside in an uncovered dish.
2. slice onion into 1/2in rings, then slice the rings in half. cut medium garlic cloves in half, quarter larger cloves.
3. melt butter over medium heat. add garlic and onions, and sautee until onions begin to soften. sprinkle brown sugar over and continue to cook for about 5 minutes, or until onions soften and sugar has become a syrup
4. arrange ravioli on a plate so that they don't overlap. spoon alfredo over to cover all ravioli
5. to arrange the caramelized onions, i use a slotted spatula and gently shake it over the alfredo
6. top the onions with diced roma and chopped basil
7. add a sprinkle of cheese on top if desired
And VIOLA! Finally done! There are many ways to make this meal cheaper and faster (frozen ravioli, jarred sauce, garlic powder..), but now and then it's good to treat yourself. If you really want to go all out with this:
1) use portobello or morel mushrooms for the ravioli.
2) get the tomatoes at the farmers market, they have a lot more flavor than ones ripened in a truck.
3) use baby red onions, halved. The first time I made this I was just trying to use up the baby reds, romas, and basil I had gotten at the farmer's market. The baby reds make a HUGE difference.
4) get good cheese! parmesan can get a bit pricy at times, but the cheap-preshredded-ziplock baggie stuff will turn all your hard work into only half as good as it can be.
The star of this dish is the onions, but the blend of all flavors together is a true WOW experience.
WARNING!: DO NOT SKIP ANYTHING UNLESS ALLERGIC. I've had 2 tomato haters and one onion hater gobble every single bite, no complaints. If someone doesn't like tomato or onions, just ask them to try a bite before pushing them aside. Chances are, they will eat every scrap.
If you have any requests/suggestions for recipes please send me an email at currentlycooking@gmail.com
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