The best sauce for ravioli - Goat cheese and caramelised onions

Step 1

thinly slice the onions and garlic.

Step 2

warm a pan with low-medium heat and add a bit of butter to it.

Step 3

throw in the onions and garlic and slowly sweat them - we are looking a bit more than translucent here

Step 4

after the onions are soft and deglaze them with the limoncello. In here you can use your own choice of deglazing alcohol - from white wine to a brandy.

Step 5

add the milk and the goat cheese and bring to a boil and season to your liking (salt and pepper and anything else - I went for garam masala

Step 6

cook the ravioli as noted on the packaging (maybe even 1 minute less)

Step 7

add the ravioli to the sauce and throw in a bit of pasta water to it.

Step 8

carefully mix everything and add a bit of butter to thicken the sauce and get everything togehter.