Savory caramelized onions and crispy asiago breadcrumbs dress up this French onion ravioli that makes a great side dish for any holiday meal.
We love a good holiday-worthy pasta dish around here! French onion soup meets ravioli and they all live happily ever after under a shower of crispy asiago breadcrumbs.
I should probably also mention that while this ravioli may look like its on the fancy side it’ll be our little secret it only takes a handful of pantry ingredients and 45 minutes to pull together.
C’mon, can you even imagine a pot of this goodness served on Christmas Eve? It’s great amongst other sides but also makes a stellar solo side dish alongside a protein such as roast beef or chicken.
Bottom line here: if you’re a French onion soup fanatic like I am you need this ravioli in your life immediately.
This Ravioli features…
- Deeply flavorful caramelized onions
- Tender steamed ravioli
- Crispy asiago breadcrumbs sprinkled on top
Making the Ravioli
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Unsalted butter
- Panko breadcrumbs
- Garlic
- Rosemary
- Asiago cheese
- Sweet onion
- Thyme
- White wine
- Worcestershire sauce
- Beef broth
- Cheese-filled ravioli
How to Caramelize Onions
You will need 2 large sweet Vidalia onions cut into thin slices to make the caramelized onions for this ravioli.
The most important part about caramelizing is cooking the onions very slowly so you’re going to want to cook the onion over medium-low heat for about 30-35 minutes, stirring occasionally until they are a deep golden brown.
These onions store very well, so you can easily make them ahead of time and store in the fridge for recipes.
Tips for Perfect French Onion Ravioli
- Crisp the breadcrumbs – toss the breadcrumbs, garlic, and rosemary around in a little butter until a light golden brown. This gives the breadcrumbs an excellent little buttery crunch.
- Allow breadcrumbs to cool – wait a few minutes for the breadcrumbs to cool before adding the asiago cheese so it doesn’t melt.
- Deglaze caramelized onions – a little bit of white wine will help you scrape up those flavorful browned bits that developed while caramelizing the onions.
- Use fresh ravioli – I recommend using fresh-refrigerated ravioli rather than frozen here as the texture holds up much better.
- Steam ravioli – no need to boil the ravioli first. Pop them right into the brothy caramelized onion base, cover the pot, and allow to steam on medium-low heat for 3 minutes.
Recipe Variations
Try these ideas for a different twist on this ravioli.
- Make it alcohol-free – replace the white wine with beef broth and 1 tablespoon white wine vinegar.
- Use another herb – try fresh rosemary or sage in place of the thyme.
- Try another cheese – replace the asiago with Parmesan or another sharp cheese.
Serving Suggestions
This ravioli is great served alongside roast beef, stuffed chicken, roast chicken, or pork tenderloin. It’s also great as a vegetarian meal alongside a green salad and some rustic bread for dipping in the broth.
This ravioli really is like all the best parts about French onion soup but with the added indulgence of cheesy ravioli! The flavorful beefy broth and all those tender caramelized onions soak all their goodness into the pasta and the little sprinkle of crispy asiago breadcrumbs on top is the perfect little crispy finish.
You won’t find a more holiday-worthy pasta side dish than this gem right here!
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on with #wholeandheavenlyoven.
More ravioli favorites to make next!
French Onion Ravioli with Asiago Breadcrumbs
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Ingredients
Asiago Breadcrumbs
- 1/2 tablespoon unsalted butter
- 1/4 cup panko breadcrumbs
- 1 small clove garlic, minced
- 1 teaspoon minced fresh rosemary
- 1/4 cup grated asiago cheese
- Salt and pepper to taste
French Onion Ravioli
- 2 tablespoons unsalted butter
- 2 large sweet onions, thinly sliced
- 3 medium cloves garlic, minced
- 1 teaspoon minced fresh thyme
- 1/2 cup dry white wine
- 1 tablespoon Worcestershire sauce
- 1-1/2 cups beef broth
- 20 oz fresh cheese-filled ravioli
- Salt and pepper to taste
Instructions
Asiago Breadcrumbs
- Melt butter in a small skillet over medium heat. Add breadcrumbs, garlic, and rosemary to pan and toast over medium heat 3-5 minutes until breadcrumbs are golden brown.
- Allow breadcrumbs to cool offheat. Toss asiago into cooled breadcrumbs and season with salt and pepper to taste. Set aside.
French Onion Ravioli
- Melt butter in a heavy-bottom high-walled large skillet or Dutch oven over medium-low heat. Add onions and stir occasionally until onions are a deep caramelized color, about 30-35 minutes. Add garlic and thyme and cook 1 minute until fragrant.
- Pour white wine into pot and use a wooden spoon to scrape up any browned bits. Bring to a simmer over medium-high heat and allow to cook until reduced in half.
- Add Worcestershire sauce and beef broth and bring to a simmer over medium-high heat. Reduce heat to medium-low, add ravioli to pot, and arrange in a layer in liquid. Cover pot and allow ravioli to steam 3 minutes until tender.
- Remove lid and gently fold ravioli until evenly coated in broth and onions. Season with salt and pepper to taste and sprinkle breadcrumbs over ravioli for serving. Serve immediately and enjoy!
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