French Onion Tortelloni with Lemon, Butter, and Black Garlic Sauce

• 2 tablespoons extra virgin olive oil
• 2 large yellow onions, thinly sliced
• ½ cup sweet vermouth or white wine
• 4 bay leaves
• 1 sprig of fresh thyme
• 4 cups fresh vegetable stock (use your veggies to make this)

1. Heat the olive oil in a large pan over medium-low heat; add the onions and season with salt and pepper. Cook, stirring until the onions are translucent and soft and dark in color, about 20 minutes. Deglaze the pan with vermouth or wine; add the bay leaves and thyme, and continue cooking for another 10 minutes. Add the stock and cook gently until reduced to about ⅓, about 5 minutes.
2. Strain the onion mixture through a fine sieve, reserving both the onions and the liquid. Chop the onions and set aside 1 cup. Purée the remaining onions with the liquid to make the sauce; cover and chill in the refrigerator.

• 2 eggs
• 100 grams 00 pasta flour
• 100 grams durum flour
• 1 teaspoon extra virgin olive oil
• Extra flour, for dusting

1. Make a well in the center of the flour; add the eggs and the olive oil and work the dough until it comes together in a ball; knead the dough until it is smooth and pliable. Wrap in plastic wrap and let rest for 40 minutes or more.
2. Using a rolling pin or a bottle, roll out the pasta. Make sure to keep turning the dough around as you roll it out so that its thickness stays consistent. Keep rolling and turning and rolling until it’s thin enough so that you can see through it. If needed, put some flour on the table or on the rolling pin, but make sure that you don’t put too much, otherwise it will dry out.
3. Cut 3-inch by 3-inch squares, add the filling in the middle, close them in a triangle using a little water to seal the edges; then wrap the two points of the triangle around your finger. That is it, your tortelloni!
4. Always keep any pasta dough that you’re not actively working with covered with a wet towel, so it doesn’t dry out.
5. Bring a large pot of water to boil over high heat: add salt and when it is boiling again, add the tortelloni and cook until done, about 4 minutes. Drain and drizzle with olive oil and lemon zest.

• 1 cup of the reserved cooked onions
• 1 cup fresh ricotta
• ½ cup grated pecorino cheese
• 1 tablespoon olive oil
• 1 lemon, zest
• Freshly ground black pepper
• Salt

1. In a medium bowl, whisk together the chilled (1 cup) onions, ricotta, pecorino, and lemon zest; season with salt and pepper. Chill.

• 1-2 cloves black garlic
• 1 tablespoon butter
• Grated zest from one lemon
• Salt
• Freshly ground black pepper

1. Mash the black garlic and add to the sauce. Add the butter, lemon zest and juice, whisking; taste and season with salt and pepper; set aside.

• Extra virgin olive oil
• Grated pecorino cheese
• Parsley leaves
• Fennel flowers
• Lemon zest

1. Spoon the sauce on the bottom of a warm bowl or plate; arrange the tortelloni on top. Drizzle with more sauce and grated pecorino. Garnish with the herbs and finish the dish with a drizzle of olive oil and a grind or two of black pepper.

Buon Appetito!