ONION RAVIOLI WITH THYME AND LEMON CREAM

INGREDIENTS

• 2 tablespoons olive oil

• 3 red Spanish onions, sliced

• 2 hard-boiled eggs, chopped

• 1/2 teaspoon dried thyme leaves

• 1 quantity of plain pasta dough

THYME AND LEMON CREAM

• 300ml carton cream

• 2 tablespoons chopped fresh thyme

• 1/2 teaspoon grated lemon rind

• 2 teaspoons cornflour

• 1 tablespoon water

ONION RAVIOLI WITH THYME AND LEMON CREAM METHOD:

Heat oil in the pan, add onions and cook over low heat for about 10 minutes or until very soft; cool. Blend or process onions, eggs, and thyme until almost smooth.

Cut the pasta dough into quarters, and roll each quarter until a 2mm thick rectangle. Place 1/2 level teaspoons of filling 3cm apart over 2 of the pasta sheets. Brush the remaining pasta sheets with water, place them over the filling, and press firmly between the filling and along the edges of the pasta. Cut into 3cm round ravioli shapes.

Just before serving, add ravioli to a large pan of boiling water, boil, uncovered, for about 2 minutes or until tender; drain. Serve ravioli with thyme and lemon cream sprinkled with extra thyme, if desired.

Thyme and Lemon Cream: Combine cream, thyme, and rind in the pan, bring to a boil, simmer, uncovered, for 5 minutes. Stir in blended cornflour and water, stir until sauce boils and thickens; strain.

Serves 4.

Note: Ravioli can be prepared a day ahead.

Storage: Covered, in refrigerator.

Freeze: Uncooked ravioli suitable.

Microwave: Cream suitable.

 

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