Parsnip Ravioli with Balsamic Butter Sauce - Test 1

http://www.foodandwine.com/recipes/parsnip-triangoli-aged-balsamic-vinegar
https://alwaystimeforfood.wordpress.com/2014/07/08/parsnip-ravioli/

1 - The filling is delicious. Chad made a red cabbage and carrot salad with asian flavours and it paired quite well - I think it was the toasted sesame oil.

2 - Really quite good, yet again. The changes I made worked well. Made it for a group and it was well appreciated. I did not have chives on hand, but someone paired it with a potluck super-garlicky spaghetti squash mash and liked it. I think this indicates that adding something like toasted garlic or minced chives either as a garnish or in the sauce might be good.

Pasta dough
2 cups + flour
3 eggs
pinch salt

Filling
1 Tbsp olive oil
1 small onion, thinly sliced
1 cup 3 parsnips, (340gr), coarsely grated finely diced peeled parsnips
1/2 cup water (maybe stock in second attempt to see if added flavour is needed/noted)
1/4 cup freshly grated Parmigiano-Reggiano cheese
1 tsp Champagne  plum vinegar
Salt

Sauce
1/4 cup butter
2 Tbsps Balsamic vinegar 

(maybe try frying a little garlic in the butter OR adding some minced chives at the end?)

Garnish
Fresh ground black pepper
2 Tbsps snipped chives

1. On a board or the counter, make a mound of flour, sprinkle on the salt, create a bowl in the centre of the flour mound, crack in the eggs and start combining with your fingers. You should end up with a very dry dough, almost cracking; if sticky, add flour until this is achieved. Cover and allow to rest for 1 hour. 
2. Meanwhile, cook the onion in the oil until translucent. Add the parsnip and the water and cook, covered, until the veg is tender (about 15 minutes), then uncover and boil away the liquid.
3. Transfer the vegetables to the food processor and puree. 
4. Stir in the Parmigiano and Champagne  wine vinegar and season with salt. Let the filling cool slightly before applying it to the pasta.
5. Cut the pasta dough into 4 pieces and keep wrapped. Using a hand-cranked pasta machine and dusting lightly with flour, run each piece of dough through each setting 3 times, beginning at the widest setting and ending at the second-to-the-narrowest. Place the pasta sheet on a floured work surface and cover to prevent drying out. Repeat with the remaining 3 pieces of pasta dough.
6. To stuff the ravioli, lay out one sheet on a floured surface. Measuring out 1 Tbsp per ravioli, space them out evenly on the sheet, allowing plenty of room of virgin dough between lumps to make a good seal. Brush around the filling with water.
7. Lay the second sheet on top, smoothing out and pressing gently to make the two sheets touch around the stuffing and seal with the help of the dampened bottom sheet (this last bit can also be done after cutting the shapes).
8. Cut out the ravioli in circles or squares with a knife or pasta cutter. Press out any remaining air bubbles and be OCD about pressing the edges a lot - try to get it to be as thin as the single-thickness of the original sheet so that it all cooks at the same rate. Put any finished ravioli onto a floured baking sheet.
9. While bringing a large pot of salted water to a simmer, prepare the sauce.
10. In a large saucepan, heat the butter to a froth and cook until the butter is lightly browned. 
11. Remove from heat and stir in the Balsamic vinegar. Set aside.
12. Once the water has started to boil reduce the heat and let the water slow to a gentle simmer. Carefully drop in the ravioli and cook until they rise to the surface and puff up (3-4 minutes). You may have to do this in batches to avoid crowding and sticking.
13. With a slotted spoon remove the ravioli and put directly in the sauce, covering them with the butter sauce before dropping in the next one (swirling the pan helps to cover the ravioli without having to handle it too much).
14. Plate the ravioli, drizzle any remaining sauce on top, and garnish with fresh ground pepper and snipped chives.