with Caramelized Onions

Yield: 2

Adapted from: Dinnerly

Ravioli stuffed with red wine braised beef and paired with caramelized onions, mushrooms, parmesan, and chives.
Prep: 5 Cook: 30

• 4oz button mushrooms
• 1yellow onion
• 9oz beef & wine ravioli
• ¼oz fresh chives
• 1/8tsp baking soda
• 1oz beef stock concentrate
• 3oz parmesan cheese
• salt & pepper
• sugar
• 3TBS butter

Cook mushrooms:

Bring a medium saucepan of water to a boil. Trim mushroom stems; thinly slice caps. Halve onion; thinly slice. Thinly slice chives. Finely grate Parmesan, if necessary. Heat 1 tablespoon butter in a medium skillet over medium-high. Add mushrooms; season with salt and pepper. Cook, stirring occasionally, until golden-brown, 4–5 minutes. Transfer to a plate.

Start caramelized onions:

In same skillet, melt 1 tablespoon butter and 1 teaspoon sugar; cook, stirring frequently, until sugar is light brown, 1–2 minutes. Add onions and ⅛ teaspoon baking soda, season with salt and pepper. Cook, stirring occasionally, until onions are lightly browned and softened, 5–7 minutes.

Finish caramelized onions:

To skillet with onions, add 1 tablespoon water; cook, stirring frequently and scraping up any browned bits from bottom of skillet. Continue adding 1 tablespoon water at a time and scraping skillet until onions are deeply browned and completely soft, another 4–5 minutes.

Cook ravioli:

Add ravioli to saucepan with boiling water (if stuck together, gently pull apart only if possible, without tearing). Reduce heat and simmer gently, stirring occasionally, until al dente, 3–4 minutes. Reserve 1 cup cooking water, then drain. To skillet with onions, add ravioli, mushrooms, ½ cup of the cooking water, broth concentrate, and 1 tablespoon butter.

Finish & serve:

Cook ravioli, onions, and mushrooms over high heat, tossing to coat, until glazed and saucy, 1–2 minutes. Remove from heat and add half of the Parmesan; stir well until melted and sauce is silky. Loosen sauce with more cooking water, if necessary. Serve short rib ravioli sprinkled with chives and more Parmesan, if desired. Enjoy!