Caramelized onions typically take a long time to cook, but, in a pinch, there is a way to speed up the process and end up with something just as delicious in its own right. Tossed with pumpkin ravioli, this quick dinner can be on the table in under 30 minutes. Serve it with a simple green salad dressed with lemon juice and olive oil.
Pumpkin Ravioli with Sweet Caramelized Onions
Caramelized onions typically take a long time to cook, but, in a pinch, there is a way to speed up the process and end up with something just as delicious in its own right. Tossed with pumpkin ravioli, this quick dinner can be on the table in under 30 minutes. Serve it with a simple green salad dressed with lemon juice and olive oil.
Ingredients
- 4 tablespoons butter
- 2 medium sweet onions, sliced very thinly
- 4 garlic cloves, sliced
- ⅛ teaspoon freshly grated nutmeg
- ½ teaspoon kosher salt, plus more to taste
- ½ cup of water mixed with 1 teaspoon of sugar
- freshly cracked black pepper
- 1 pound package of pumpkin or butternut squash ravioli
- Parmigiano Reggiano for serving
Instructions
- Bring a large saucepan of water to a boil. Keep it warm over low heat until you are ready to boil the ravioli.
- Melt the butter in a large skillet with a lid. Add the thinly sliced onions and ½ teaspoon of salt. Cook over high heat until the onions begin to soften and you just start to see some browning of the butter and the onions. Add the garlic and nutmeg and stir for 30 seconds or so to cook the garlic, then pour the ½ cup of water and sugar mixture into the pan, scraping up any bits stuck to the bottom. Bring it to a simmer, cover the pan, adjust the heat to keep it at a medium simmer, and allow it to cook for 10 minutes.
- After 10 minutes, remove the lid and check the liquid level. If it is mostly evaporated, keep the lid ajar and keep the onions warm over low heat. If you need to cook some more liquid off, increase the heat and allow the onions to cook uncovered until most of the moisture is gone. Taste the onions for seasoning, adding more salt if needed, and crack a lot of black pepper directly into the pan.
- When the onions are soft and ready, cook the ravioli according to package directions. Scoop them using a slotted spoon directly into the pot with the onions. Stir gently, adding more water from the ravioli cooking liquid if needed to loosen the pasta, then serve warm with lots of grated cheese.
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