Smoked Mozzarella Triangoli with Caramelized Onions

For the filling...

Combine equal parts whole milk ricotta and grated smoked mozzarella cheese (I used 8 ounces of each, but had plenty of filling to spare!) with a squeeze of lemon juice, salt, and pepper to taste. Note: the smoked mozzarella has an intense flavor, so you may prefer 2 parts ricotta to 1 part mozzarella. Whatever works for you!

Time to shape...

1. Roll out your usual egg pasta dough into a thin sheet and cut it into 3" squares. You’ll need a pastry brush and fluted cutter for shaping. Place about a teaspoon of filling in the center of each square and brush the edges with a small amount of water.

2. Fold the dough in half over the filling at a diagonal to form a triangle. Pinch the edges firmly to seal—it's okay if it looks a bit wonky!

3. Trim the edges with a fluted cutter to the desired size.

4. Repeat!

For the caramelized onions...

Add 2-3 tablespoons of unsalted butter and 2 thinly sliced yellow onions (or more!) to a pan over low heat. Cook for approximately 30-45 minutes, stirring occasionally and adjusting heat as needed. You may also need to add additional butter or a touch of water to the pan if the onions begin to dry out. They should become deep brown but not burned and incredibly soft. Be patient, it's worth it!

Finishing touches...

In the same pan as the onions, deglaze with about 1/4-1/2 cup stock, scraping up all remaining browned bits. Reduce the liquid slightly. Add an additional 2-3 tablespoons of butter, a touch of cream, and a squeeze of lemon juice, stirring vigorously to emulsify. Adjust seasoning with salt and pepper, add cooked triangoli and serve with a dusting of pecorino. Enjoy!

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