Homemade Cheesy Vidalia Onion Ravioli with Lobster


I’ve been on this quest to make homemade ravioli. I usually go the super easy route and buy the pre-made ones from the store stuffed with cheeses and then just try and make the sauce as exciting as possible. Let’s be clear: I still advocate for doing just that, especially on busier nights when time is not on our side. But, on occasion, when I’m feeling artsy, I like to make my own. For this post, I teamed up with Vidalia Onions from Georgia. These onions—if you’re unfamiliar—are so deliciously sweet and tender. Now, you’re probably going to ask me, “Adrianna, what’s the difference between a regular yellow onion and a Vidalia onion?” I’m glad you asked! Vidalia onions are from Vidalia, Georgia. The water content in Vidalias is usually higher than a yellow onion, resulting in a more tender and gentler flavor. Their vibe is subtle and a bit more mellow. If I’m eating raw yellow onions, I usually soak them in a bit of water with salt to take their edge off; no need with Vidalias! Their primo season is from April through September. And while they’re usually categorized as “sweet onions” not all sweet onions are Vidalias. […]

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