This is truly one of the BEST sauces for your pasta

Ravioli with Caramelized Onion Sauce
Ingredients:
9 oz Ravioli (spinach & artichoke recommended)
2 yellow onions
2 cloves garlic, minced
1 teaspoon thyme
¼ cup white wine
2 tablespoons unsalted butter
2 tablespoons olive oil
2 tablespoons sugar
¼ cup water
3 tablespoons balsamic vinegar
1 cup heavy cream
½ tablespoon 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 tablespoon fresh parsley, chopped
Freshly ground black pepper, to taste
1 teaspoon chili oil (optional)
1 tablespoon grated Parmesan cheese
Instructions:
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 tablespoon 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.
Notes:
•⁠ ⁠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.
Sound credit:
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Music : Reminisce by Tokyo Music Walker
Stream & Download : fanlink.to/reminisce_tmw
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[@anderspedersen7488]

Everything starts with an onion.

[@jonathansaucedo2497]

Butter and garlic

[@flvffcinna]

When you’re italian yes

[@VampireSock]

Yes but not that much fucking onion. Ridiculous 😂

[@NguyenQuang-tm3ou]

@@VampireSockhow is it ridiculous, that much onion will be reduced to like 1/3 or 1/4 after caramelization is completed lol

[@ikvangalen6101]

Nope, it starts with intent
You know this!!

[@bacteria1337]

this sauce has no right to look this gooood my mouth is watering 🤤

[@mariaddubkg531]

This video was simply gorgeous!❤

[@memoriaproject604]

Looks absolutely incredible!

[@DieKochmanns]

Great video thanks for the inspiration

[@jim6827]

Looks great 👍

[@Pancakes037]

Looks so amazing - I can't wait to try it and feed it to my family. Thank you!

[@alveslivramentosilva2673]

I love this comment

[@cookingwithkf]

This pasta looks amazing 😊

[@flvffcinna]

I love your channel your videos are so relaxing

[@starkerrobert]

I absolutely love your videos

[@breadbakebeyond]

Thank you!

[@Blondie7676]

Omg that looks amazing. I cannot wait to make this. You had me at the onions lol. Thank you!!!!

[@breadbakebeyond]

Onions and pasta are such a fun combo!

[@jakeandjazz3253]

Looks magnificent✨️

[@breadbakebeyond]

Thank you!

[@whybrch]

yum, I want some! how many portions are in this recipe?

[@rosimartin711]

Podrias traducir los ingredientes por favor? Debe ser una autentica exquisitez ❤

[@shivifieldnotes]

Yum❤

[@francois3116]

00:25 What's the brand and size of the pan you are using, please?

[@ThePurleflower]

🎉

[@MikeyJackk]

What white wine should I use?

[@lizh4933]

Any kind you can drink. If you wouldn't drink it, don't cook with it. I like a pinot grigio to be honest.

[@marrowbonez]

Maybe caramelize the onions next time

[@Elissa59]

I'm first

[@breadbakebeyond]

🤩

[@melodioushaste]

If you were going for the food ASMR thing, you failed. Miserably.

[@canisinumbra]

This might be good if you’re an American or Brit. Gross.
Everything: ingredients, the pasta itself.

[@lizh4933]

Please enlighten us Ms. Thang. How would you make it? The world awaits your answer.

[@canisinumbra]

@@lizh4933 Filled pasta is always served with a simple and light sauce: butter + sage, olive oil and Parmigiano, a simple tomato sugo for example. So you taste the filling.
The addition of suspicious spice sauces to camouflage the ingredients, also heavy cream is a no-no. The overload of flavours is an American thing. You know how Italians make a sauce with spinach?

[@rsybing]

​@@canisinumbragood thing you're not the only person in this world, because the rest of us have a different take.

[@canisinumbra]

@@rsybing You make it appear like it’s me against the rest of the world. Ask any Italian 95% will reject this dish.

[@mondegreenmatt849]

This sauce is appalling and no Italian would ever make it. It starts off looking like he’s making French onion soup and doesn’t get much better. The reduced cream must make it so claggy and heavy. Random chopped spinach and what looks like thyme? Should be much simpler. Sorry to the creator for being so critical but it just looks bad to me.