Koulouria Ravioli with Caramelized Onions, Oregano and Feta
Pasta with caramelized onions, fresh oregano and salty feta are absolutely magical together. A dish called Spaghetti Koulouria in Rhodes, Greece inspired this recipe.
Course
Main Course
Category
Mediterranean
Prep Time10minutes
Cook Time45minutes
Total Time55minutes
Servings2
AutorElle
Ingredients
3medium sweet onions,of one variety (red, Vidalia, Spanish, etc.), cut into thin rings or slices
3tablespoonsolive oil or butter
200-250gfresh porcini ravioli(store-bought)
2teaspoonschopped fresh oregano
50gfeta cheese(about 1/4 cup)
freshly ground black pepper,to taste
Method
Heat a large, heavy-bottomed skillet (enameled cast-iron works wonders) over medium-high heat, then add the oil or butter.
When hot, add onions, stir briefly to coat, lower heat to medium and allow to cook for 15 minutes without touching.
After 15 minutes, using a wide spatula, flip the bottom layer to the top. Cook for another 15 minutes without touching.
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.
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.
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.