375 ml (1 1/2 cups)	Mascarpone Cheese
125 ml (1/2 cup)	Parmesan Cheese, freshly grated
125 ml (1/2 cup)	Gorgonzola Cheese
10 ml (2 tsp)	Canola Oil
3	Onions, julienne
10 ml (2 tsp)	Brown Sugar
2	Fresh Garlic Cloves, minced
125 ml (1/2 cup)	Balsamic Vinegar
75 ml (1/3 cup)	Olive Oil
30 ml (2 tbsp)	Fresh Basil, chopped
6	Pasta Squares or Egg Roll Wrappers

 

To Make Filling

In a medium sized bowl, combine cheeses and season with salt and pepper, chill.

 

To Make Vinaigrette

Heat canola oil over high heat. Add onions and garlic and cook till translucent. Add brown sugar and deglaze with vinegar. Cook another minute. Remove from heat. In a large bowl combine onions with olive oil and basil. Season and keep warm.

 

To Assemble

Lay out pasta or egg roll wrappers. Moisten edges with flour and water mixture. Place a dollop of cheese mixture in the center of each square dividing equally. Either press another square on top and pinch to seal, or fold over and pinch to seal. Raviolis may be made ahead and wrapped with plastic and refrigerated.

 

Deep fry at 350ºF for 30 seconds on each side. Drain on paper towels. Divide onion vinaigrette on plates and top with raviolis and garnish with fresh black pepper and fresh parmesan cheese.