2 tablespoons of butter
3 medium onions Julienne
2 cups of wild blueberries
1/4 cup Van Dyke’s wild blueberry juice
1/4 cup Sherry
1/4 maple syrup
1 teaspoon of salt
1/2 teaspoon black pepper

Melt the butter in a heavy bottom saucepan and saute the onions until translucent. Add blueberries, blueberry juice, Sherry, and maple syrup. Mix to combine and allow to reduce until very little liquid remains. Season with the salt and pepper.

Wild blueberry and chicken filling
4 oz of chicken finely diced
1/2 cup ricotta cheese
1/2 cup wild blueberries
1 teaspoon salt
1 teaspoon pepper
Mix to combine and chill until needed.
Fresh pasta
3 1/2 cups of all-purpose flour
1 teaspoon salt
4 eggs
1 tablespoon olive oil
Additional water if needed

Place the flour and salt in a stand mixer fitted with a paddle attachment.
Place a glass bowl onto a scale and add four eggs and olive oil. If the eggs and oil combined do not equal 7 oz, add enough water so that it does.
Turn the mixer to low and gradually add the egg and oil mixture.
Mix until the dough comes together in a ball, if the dough stays crumbly, add water 1 tablespoon at a time until it comes together.
Remove the paddle attachment and add the dough hook. Turn the mixer on medium low and need for 2 minutes.
Remove the dough, form into a ball, rub with a small amount of olive oil and wrap in Saran wrap. Let rest for 20 minutes.
Once the dough has rested divide into four portions. Place the dough on a flowered work surface and use a rolling pin to roll into a rectangle. If using a pasta attachment for your mixer, feed the dough through the paddles on the first setting. Feed through once again on the second setting and for third time on the fourth setting. Sprinkle the pasta with a bit of flour and set aside.
Continue until all of the dough has been rolled.
If you do not have a pasta attachment do the same procedure with a rolling pin rolling the dough as thin as possible.
Place one sheet of ravioli onto a flowered surface and place 12 portions of filling, measuring 1 tsp each on top of the ravioli. Use an egg wash to go around the edges and in between the filling.
Lay a second sheet of ravioli on top and use your fingers to remove any air bubbles, pressing down along the edges and in between the filling.
Use a pasta cutter or a pie crimper to cut the ravioli into squares.
Place the ravioli into a rapidly boiling pot of water and boil for 4 minutes or until all of the ravioli have come to the surface.
Place the cooked ravioli into serving dishes, top with the caramelized wild blueberry onions and drizzle with olive oil. Top with feta and serve.