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Ravioli mit karamelisierten Zwiebeln und Feta
Elle

Koulouria Ravioli with Caramelized Onions, Oregano and Feta

5 from 1 vote
Pasta with caramelized onions, fresh oregano and salty feta are absolutely magical together. A dish called Spaghetti Koulouria in Rhodes, Greece inspired this recipe.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 2
Course: Main Course
Cuisine: Mediterranean

Ingredients
  

  • 3 medium sweet onions, of one variety (red, Vidalia, Spanish, etc.), cut into thin rings or slices
  • 3 tablespoons olive oil or butter
  • 200-250 g fresh porcini ravioli (store-bought)
  • 2 teaspoons chopped fresh oregano
  • 50 g feta cheese (about 1/4 cup)
  • freshly ground black pepper, to taste

Instructions
 

  1. Heat a large, heavy-bottomed skillet (enameled cast-iron works wonders) over medium-high heat, then add the oil or butter.
  2. When hot, add onions, stir briefly to coat, lower heat to medium and allow to cook for 15 minutes without touching.
  3. After 15 minutes, using a wide spatula, flip the bottom layer to the top. Cook for another 15 minutes without touching.
  4. At this point, most of the onions should be a deep golden-brown. Stir mixture together, lower heat to lowest setting and continue to cook, stirring occasionally, until all onions are completely caramelized, about 10 minutes.
  5. Meanwhile, fill the large pot with cold water and a pinch of salt. Bring to a boil over high heat and add pasta. Cook according to packet instructions. Fresh pasta takes only a few minutes.
  6. Gently toss the ravioli with the caramelized onions and oregano. Transfer to two plates and grate the feta cheese over the pasta, season with pepper and serve immediately.

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