Caramelized Onion & Gorgonzola Ravioli with Walnut Sage Butter

🍽 Servings: 4 | ⏳ Time: 1.5 hours

📝 Ingredients

For the Ravioli Dough:

  • 250g 00 flour  (or all-purpose flour)
  • 2 large eggs
  • 1 tbsp olive oil
  • ½ tsp salt
  • 1–2 tbsp water (if needed)

For the Filling:

  • 2 large yellow onions, thinly sliced
  • 1 tbsp butter
  • 1 tbsp olive oil
  • ½ tsp salt
  • ¼ tsp black pepper
  • 115 g  Gorgonzola dolce (soft, mild Gorgonzola)
  • ¼ cup ricotta cheese (for creaminess)
  • 2 tbsp grated Parmigiano-Reggiano

For the Walnut Sage Butter Sauce:

  • 4 tbsp unsalted butter
  • 8–10 sage leaves
  • ¼ cup toasted walnuts, chopped
  • Zest of ½ lemon
  • Salt & pepper to taste
  • Extra Parmigiano-Reggiano for serving

👨‍🍳 Instructions

Step 1: Make the Ravioli Dough

  1. On a clean surface, mound the flour and create a well in the center.
  2. Crack the eggs into the well, add olive oil and salt, and gradually mix with a fork, pulling in flour from the sides.
  3. Knead the dough for about 8–10 minutes until smooth and elastic. Wrap in plastic and let it rest for 30 minutes.

Step 2: Prepare the Filling

  1. In a skillet over medium-low heat, melt butter and olive oil. Add onions, season with salt & pepper, and cook slowly for 25–30 minutes, stirring occasionally, until deeply caramelized.
  2. Let the onions cool slightly, then mix them with Gorgonzola, ricotta, and Parmigiano. Set aside.

Step 3: Roll & Fill the Ravioli

  1. Roll out the dough thinly (if using a pasta machine, go to setting 6 or 7).
  2. Spoon small portions of the filling onto half of the pasta sheet, leaving 1-inch space between each.
  3. Lightly brush water around the filling, fold over the pasta, and press firmly to seal.
  4. Cut the ravioli with a pasta cutter or knife, then transfer them to a floured tray.

Step 4: Make the Walnut Sage Butter Sauce

  1. In a large skillet, melt butter over medium heat. Add sage leaves and cook until crispy (about 2 minutes).
  2. Stir in toasted walnuts and cook for another minute. Remove from heat and add lemon zest.

Step 5: Cook & Serve

  1. Bring a large pot of salted water to a boil. Gently drop in the ravioli and cook for 2–3 minutes until they float.
  2. Transfer the ravioli directly into the butter sauce, tossing gently.

Serve immediately with extra Parmigiano and a glass of  wine. 🍷✨