Ravioli with Caramelized Onion Sauce
Ravioli with Caramelized Onion Sauce
Need something besides marinara or alfredo for your next pasta night?! Make this scrumptious “base” and toss with your favorite filled or non-filled pasta!


  • 9 oz Ravioli (spinach & artichoke recommended)
  • 2 yellow onions
  • 2 cloves garlic, minced
  • 1 tsp thyme
  • ¼ cup white wine
  • 2 tbsp unsalted butter
  • 2 tbsp olive oil
  • 2 tbsp sugar
  • ¼ cup water
  • 3 tbsp balsamic vinegar
  • 1 cup heavy cream
  • ½ tbsp salt (for cooking the Ravioli)
  • ¼ cup grated Parmesan cheese
  • 2 cups baby spinach, roughly chopped
  • Salt and black pepper, to taste

For Serving:

  • 1 tbsp fresh parsley, chopped
  • Freshly ground black pepper, to taste
  • 1 tsp chili oil (optional)
  • 1 tbsp grated Parmesan cheese


  1. Slice the onions into rings, then cut these rings in half.
  2. ⁠Heat a large skillet over medium-high heat, add olive oil and onions.
  3. Stir in sugar and butter, cook for 2 minutes, mixing well.
  4. Add white wine, thyme, garlic, and balsamic vinegar, continue mixing.
  5. Meanwhile, bring a pot of water to boil with ½ tbsp of salt.
  6. Continue to sauté the onions until browned, then add the spinach and mix well. Pour in the heavy cream and water, season with salt and black pepper, lower the heat, and stir to combine.
  7. ⁠Cook the Ravioli according to the package instructions (about 3-4 minutes), then drain.
  8. Add the Ravioli to the sauce, sprinkle with Parmesan cheese, and mix gently, cooking for 1-2 minutes, until the ravioli is thoroughly heated. Be careful not to break the Ravioli.
  9. Serve topped with additional Parmesan, chili oil (if using), freshly ground black pepper, and fresh chopped parsley.


  • Ensure all your ingredients are prepared before you start cooking, as the process moves quickly once the onions begin to caramelize.
  • Adjust salt and pepper in the sauce to taste after adding the Parmesan, as it adds additional saltiness.


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