Heat grill and rub onion wheels with 1 tsp of olive oil. Cook on grill for 1-2 minutes per side to char.
Mince grilled onion and reserve.
Heat 1 tbsp of olive oil in saucepan over medium heat and add onion, garlic, salt, and pepper cook for 1-2 minutes. Pour in wine and lemon juice then simmer to reduce by half.
Add heavy cream to the pan and reduce by half.
Remove pan from heat and whisk in butter in small amounts to incorporate. Whisk in tarragon and serve with ravioli.
Ingredients
1/4 cup Piancone® Chablis cooking wine
1 Peak Fresh Produce® Lemon(s), juice only
1 Peak Fresh Produce® Onion(s), White, peeled and sliced in wheels
1/8 tsp Magellan® Black Pepper, ground
1 tsp Roma® Oil, Olive
1 tsp tarragon, chopped
1 tbsp Roma® Oil, Olive
1/2 tsp Roma Garlic, chopped
1 cup Nature's Best Dairy® Cream, Heavy
1/2 lb Nature's Best Dairy® Butter, Unsalted, diced at room temperature