French Onion Ravioli with caramelized onion, Gruyère fondue and crispy Parmesan
Credit: Joni Schrantz
Veggie-Packed French Onion Ravioli
Restaurant Olivia | Denver
Ty Leon
French onion soup has firmly planted itself as a viable flavor system over the last few years, with chefs leveraging its savory, sweet, rich profile and moving it beyond the classic soup presentation. At pasta-centric Restaurant Olivia, it shows up in a guest favorite: the French Onion Ravioli. What’s more, the dish masters the singular flavor of French onion soup without relying on veal or beef stock to dial up the umami notes. Instead, the kitchen uses vegetable scraps to create a dark, rich finishing sauce. “This unexpected success proves that a vegetarian version could deliver the same satisfying, savory experience as its meat-based counterpart,” says Ty Leon, co-owner and executive chef. “The overall experience is comforting, cheesy and indulgent, with a surprising depth of flavor despite being entirely vegetarian.”
The dish debuted in cappelletti format as part of a limited-time tasting menu. Overwhelming demand prompted Leon to make it a permanent menu item and switch to a more traditional ravioli shape for easier execution. With a golden hue and precise spikes, the dainty ravioli are a feast for the eyes, resembling miniature suns. Tucked inside each is a combination of caramelized onions and Gruyère fondue, with crispy Parmesan served over top. “The flavor profile offers a sweet note from the caramelized onions, balanced by the umami of the Gruyère cheese and a crunchy, salty finish from the Parmesan,” Leon says.
About the Author
Nicole Duncan is the digital managing editor of Flavor & the Menu. She's reported on the restaurant industry for a decade, most recently as the editor of FSR magazine. In 2021, she won a Folio award for her feature on restaurant tycoon Tilman Ferttita. The following year, FSR was awarded Best Overall Issue for its May 2022 issue featuring Andrew Zimmern. She has profiled well-known chefs including Paola Velez, Fabio Viviani and Daniel Boulud, but also relishes the opportunity to spotlight under-the-radar trends and innovators.Read More Stories by Nicole Duncan
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