Blue Cheese Ravioli With Onion Sauce

• Sauce
• 4 tablespoons butter, divided
• 4 cups chopped onions
• 3/4 cup vegetable broth (or more)
• Dough
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 2 large eggs
• 2 large egg yolks
• 1 tablespoon warm water
• Filling
• 1 tablespoon butter
• 1 cup whole milk ricotta cheese, well drained and squeezed dry in towel
• 1/2 cup crumbled blue cheese (about 2 ounces)
• 2 tablespoons freshly grated parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 large egg yolk
• 1 large egg white, whisked until foamy
• 1 tablespoon olive oil
• watercress (to garnish)
• crouton (to garnish)

1. Sauce:
2. 1. Melt 3 tablesppons butter in a heavy medium skillet over medium heat. Mix in onion. Cover; cook until softened but not brown, stirring occasionally, about 10 minutes. Add 3/4 cup broth; simmer untill onions are tender, about 6 minutes. Puree in processor until smooth. Paur into small saucepan. Add 1 tablesppon butter. Then with more broth if desired.
3. *Can be made 1 day ahead. cover; chill.
4. Dough:.
5. Mix flour and salt in large bowl; make well in center. Add eggs, yolks, and 1 tablesppon water to well.; stir to blend. Gradually stir flour into egg mixture. Knead dough in bowl until shaggy, sticky dough forms, about 5 minutes. Turn dough onto lightly floured work surface and knead until smooth, about 10 minutes. Gather dough into ball. Cover with plastic and let rest 1 hour at room temperature.
6. Filling:.
7. Cook butter in heavy samll saucepan over medium heat until brown, about 3 minutes. Pour into small bowl; cool. Mix in ricotta, blue cheese, parmesan, salt, and egg yolk.
8. Assembly:.
9. Divide dough into 4 equal pieces. Cover pieces with plastic wrap. Set pasta machine to widest setting. Flatten 1 dough piece into rectangle; run through machine. Fold in half crosswise (end to end) and run through again. Continue, adjusting machine to narrower setting after every 2 passes and dusting with flour as needed to keep from sticking, until pasta sheet is 24 inches long (sant 1/16 inch thick). Using 2 1/2 round cutter, cut out 12 to 14 rounds. brush half of each round lightly with egg white.
10. Drop 1 teaspoon filling into center of each round; lift sides of round up over filling to meet at center; pinch to seal along seam, forming dumpling. Repeat with remaining rounds. Place in single layer on lightly floured parchment-lined baking sheets. Repeat with ramining dough.
11. *Can be made 6 hours ahead; chill.
12. Working in 2 batched, cook pasta in large deep skille of boiling salted water until just tender, about 5 minutes. Using slotted spoon, transfer to large bowl. Drizzle with 1 tablespoon olive oil; toss gentle. Rewarm sauce; drizzle onto each plate. Top with ravioli and garnish.

sauce, butter, onions, vegetable broth, dough, flour, salt, eggs, egg yolks, water, filling, butter, milk ricotta cheese, blue cheese, parmesan cheese, salt, pepper, egg yolk, egg white, olive oil

Taken from www.food.com/recipe/blue-cheese-ravioli-with-onion-sauce-358117 (may not work)