RED ONION PARCELS (or Tordelli) – by Patricia Azzopardi
- 2 tablespoons extra virgin olive oil
- 8 large red onions, thinly sliced
- 3tblespoons grated parmigiano cheese
- 2tblspoons breadcrumbs
- 1 quantity of the egg pasta dough
(which was given 2 wks ago)
Method:Heat the olive oil in a pan, add the onions and cook very gently without allowing them to take colour, for about 30min.
Season and transfer to colander or sieve and leave to drain(either overnight, or for several hrs- or, if you want to use them sooner, put a weight on top of the onions to force out the moisture more quickly) reserve some of the liquid for sauce.
When the onions have drained and are cold, put them into a blender and quick pulse 3/4 times.
Add the parmigiano, breadcrumbs and one of the eggs, check and adjust the seasoning(remember that the cheese is salty).
Make the pasta dough as per recipe and put through the pasta machine or open by hand if you don't have a machine.
Make the tordelli as for the ravioli recipe, using either a plain cutter or a glass.
Freeze or cook.
Ravioli and Tordelli cooks in 3/4 minutes from fresh 5/6 from frozen.