CHEESE RAVIOLI WITH RED PEPPER SAUCE
Steps:
- For the ravioli: Sift the flour and salt into a mound on a clean work surface. Hollow out a well in the center of the flour. Combine the eggs and olive oil in the hollow.Whisk the eggs with a fork, slowly drawing in some of the flour. Slowly draw in more flour, using your hands until a ball forms. Knead the dough for 10 minutes, adding flour so that the dough is smooth and elastic, not sticky or wet. Place the pasta dough in a lightly oiled bowl and cover with plastic wrap. Let rest for 30 minutes at room temperature.
- In a small skillet, over medium heat melt the butter and saute the onions until tender. Combine the onions with the Taleggio, ricotta and Parmesan cheeses. Season, to taste, with salt and pepper.
- Roll 1/4 of the pasta through a pasta rolling machine starting at the widest setting and working down to the narrowest setting, rolling the pasta through twice at each setting to work the dough. Lay the rolled pasta flat and trim the edges with a pastry cutter or knife.
- Place 1 tablespoon of filling at 2-inch intervals along the length of the pasta, 1/2-inch from the edge. Spritz the pasta with water and fold in 2, lengthwise, over the filling. Press down on the pasta all around the mounds of filling to ensure a good seal. Cut the pasta into squares with the filling in the middle. Repeat with the rest of the pasta and filling. Cover the ravioli and set aside until ready to cook. Any remaining unrolled pasta can be stored, double wrapped, in refrigerator for 3 days or in the freezer for up to 1month.
- For the sauce: Preheat the oven to 375 degrees F.
- Place the peppers on a baking sheet and bake for 25 minutes. Place the hot peppers in a large bowl and cover with plastic wrap to steam. Peel the peppers and remove the stem and seeds. In a small skillet over medium heat, melt the butter and olive oil and saute the garlic for 15 seconds. Add the anchovies, reduce the heat to low and cook for 1 minute.
- In a food processor, puree the roasted peppers, anchovy mixture, lemon juice and salt until smooth. Place in a pot and warm over medium heat.
- Bring a large pot of salted water to a boil. Drop the ravioli into the boiling water and cook for 2 minutes. Drain ravioli and toss with warm sauce. Garnish with parsley.
RIB EYE STEAK WITH ONION BLUE CHEESE SAUCE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the grill to a high heat or light your outdoor grill.
- Sprinkle the steaks with salt and pepper and smear both sides of the steaks with 1/2 stick of the butter.
- Grill the steaks until medium-rare, 3 to 4 minutes per side, and then remove from the heat and keep warm. (You can also saute them in a skillet over medium-high heat if you prefer.)
- Melt the remaining 1/2 stick of butter in a large skillet over medium-high heat, and then saute the onions until golden brown, 7 to 8 minutes. Pour in the cream, a dash of salt and pepper and the Worcestershire sauce. Let it bubble up, then add the blue cheese and stir together to melt, adding more pepper or Worcestershire sauce as you wish.
- Place the steaks on plates and spoon the sauce over the top.
- Take a bite. And the world at long last will make sense.
BLUE CHEESE RAVIOLI WITH ONION SAUCE
Make and share this Blue Cheese Ravioli With Onion Sauce recipe from Food.com.
Provided by Queen Dana
Categories Cheese
Time 2h
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Sauce:
- 1. Melt 3 tablesppons butter in a heavy medium skillet over medium heat. Mix in onion. Cover; cook until softened but not brown, stirring occasionally, about 10 minutes. Add 3/4 cup broth; simmer untill onions are tender, about 6 minutes. Puree in processor until smooth. Paur into small saucepan. Add 1 tablesppon butter. Then with more broth if desired.
- *Can be made 1 day ahead. cover; chill.
- Dough:.
- Mix flour and salt in large bowl; make well in center. Add eggs, yolks, and 1 tablesppon water to well.; stir to blend. Gradually stir flour into egg mixture. Knead dough in bowl until shaggy, sticky dough forms, about 5 minutes. Turn dough onto lightly floured work surface and knead until smooth, about 10 minutes. Gather dough into ball. Cover with plastic and let rest 1 hour at room temperature.
- Filling:.
- Cook butter in heavy samll saucepan over medium heat until brown, about 3 minutes. Pour into small bowl; cool. Mix in ricotta, blue cheese, parmesan, salt, and egg yolk.
- Assembly:.
- Divide dough into 4 equal pieces. Cover pieces with plastic wrap. Set pasta machine to widest setting. Flatten 1 dough piece into rectangle; run through machine. Fold in half crosswise (end to end) and run through again. Continue, adjusting machine to narrower setting after every 2 passes and dusting with flour as needed to keep from sticking, until pasta sheet is 24 inches long (sant 1/16 inch thick). Using 2 1/2 round cutter, cut out 12 to 14 rounds. brush half of each round lightly with egg white.
- Drop 1 teaspoon filling into center of each round; lift sides of round up over filling to meet at center; pinch to seal along seam, forming dumpling. Repeat with remaining rounds. Place in single layer on lightly floured parchment-lined baking sheets. Repeat with ramining dough.
- *Can be made 6 hours ahead; chill.
- Working in 2 batched, cook pasta in large deep skille of boiling salted water until just tender, about 5 minutes. Using slotted spoon, transfer to large bowl. Drizzle with 1 tablespoon olive oil; toss gentle. Rewarm sauce; drizzle onto each plate. Top with ravioli and garnish.
Nutrition Facts : Calories 327.4, Fat 18.9, SaturatedFat 10.2, Cholesterol 173.7, Sodium 462.1, Carbohydrate 27.6, Fiber 1.8, Sugar 3.8, Protein 12
PEAR AND PROSCIUTTO RAVIOLI WITH BLUE CHEESE SAUCE
A recipe I put together combining a number of recipes. The ravioli makes enough for four servings. I used half and froze the rest.
Provided by adopt a greyhound
Categories < 4 Hours
Time 1h30m
Yield 2 plates, 2 serving(s)
Number Of Ingredients 20
Steps:
- MAKING THE RAVIOLI DOUGH: Sift flour and salt together.
- 
Place flour mixture in a bowl, making a well in the center of the flour.
- 
Drop egg into the flour well, using your hand or a fork, break the yolk and beat egg slightly.
- 
Combine the egg and flour together, gradually adding enough warm water to make a stiff dough.
- 
Knead dough well, until smooth; cover the dough and let it rest for 15 minutes.
- 
Cut dough in half and roll each half of the dough out on a floured board, (I used my KitchenAid) into a very thin sheet (about 1/16 to 1/8 inch thick).
- Mix the ingredients for the filling.
- 
FILLING THE RAVIOLI: Drop about 1 to 1 1/2 teaspoonfuls of filling about 1 1/2 inches apart all along the dough.
- 
When the sheet of dough is fully dotted with dabs of filling mixture, cover filling with other sheet of dough.
- 
Using your fingers, gently press dough between each dab of filling to seal it.
- 
Cut ravioli into squares with a (zig-zag edged) pastry cutter, or very sharp knife.
- 
DRYING THE RAVIOLI: Allow ravioli to dry for one hour before cooking. Dry on a towel on a baking sheet. Turn over after 30 minute.
- When the ravioli is almost ready, melt the butter in a large saute pan, add the pear and cook 5-8 minute don't let it get mushy. Remove to a small bowl.
- Next cook the bacon and onion in that same pan. Cook until bacon is crispy and onion is soft. Remove to another small bowl.
- Add the half and half, both cheeses and garlic to warm.
- When the water is ready cook the ravioli.
- 
COOKING THE RAVIOLI: Drop ravioli into 6 to 8 quarts of boiling, salted water and cook for about 2-3 minutes, or until they float.
- 
Remove cooked ravioli from pot carefully with a skimmer or a large slotted spoon, and drain well.
- Add the pears, onion and bacon to sauce to warm.
- 
Place drained ravioli on a serving platter in layers, alternating layers with sauce and a sprinkling of grated cheese between each ravioli layer.
- 
Serve hot with sourdough bread.
Nutrition Facts : Calories 1783.5, Fat 108.7, SaturatedFat 55.8, Cholesterol 446.5, Sodium 2042.5, Carbohydrate 115.4, Fiber 10, Sugar 19.6, Protein 88.1
GORGONZOLA CREAM SAUCE
Autumn is the season for rich, creamy sauces, and I'm pretty sure you're going to be shocked at just how easy this one is. When your cream is reduced, your sauce is practically done. I like serving this with a stuffed pasta like tortellini or ravioli, topped with diced apple and crunchy toasted walnuts.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Place a heavy skillet over medium heat. Pour cream into skillet, bring to a simmer, and cook cream until it reduces by half, about 8 minutes, stirring occasionally. Season with salt, black pepper, and cayenne pepper.
- Bring a pot of salted water to a boil. Pour dried ravioli into boiling water and cook, stirring occasionally, until pasta is tender, 16 to 18 minutes. Drain pasta, reserving a cup of pasta water.
- Gently fold cooked ravioli into cream sauce and turn heat to low. Mix in Gorgonzola cheese, stirring gently until melted. If sauce is too thick, thin it with a little pasta cooking water.
- Stir in 2 tablespoons parsley and Parmesan cheese. Transfer to a serving bowl and sprinkle with diced apple, walnuts, and 1 teaspoon parsley.
Nutrition Facts : Calories 299.7 calories, Carbohydrate 12.6 g, Cholesterol 81.8 mg, Fat 24.4 g, Fiber 1.5 g, Protein 8.5 g, SaturatedFat 13.3 g, Sodium 257.7 mg, Sugar 2 g
More about "blue cheese ravioli with onion sauce recipes"
ONION RAVIOLI IN CREAM SAUCE | RICARDO
From ricardocuisine.com
- In a large skillet, lightly brown the bacon in the oil. Add the onions and caramelize for about 30 minutes over medium to low heat. Season with salt and pepper. Deglaze the skillet with the broth. Reduce until almost dry. Let cool and refrigerate until the mixture is at room temperature.
- Meanwhile, in a large skillet, brown the shallots in the butter. Season with salt and pepper. Deglaze with the wine and apple juice and reduce by half. Add the cream. Bring to a boil and reduce by half. Adjust the seasoning. Add the ravioli and heat through gently. Add chicken broth, as needed, if the sauce becomes too thick after adding the ravioli. Sprinkle with chives and Parmesan cheese.
10 BEST BLUE CHEESE RAVIOLI RECIPES | YUMMLY
From yummly.com
SPINACH AND BLUE CHEESE RAVIOLI - RECIPE PETITCHEF
From en.petitchef.com
BLUE CHEESE RAVIOLI WITH ONION SAUCE RECIPE | BON APPéTIT
From bonappetit.com
- Melt 3 tablespoons butter in heavy medium skillet over medium heat. Mix in onions. Cover; cook until softened but not brown, stirring occasionally, about 10 minutes. Add 3/4 cup broth; simmer until onions are tender, about 6 minutes. Puree onions in processor until smooth. Pour into small saucepan. Add 1 tablespoon butter. Thin with more broth, if desired. DO AHEAD Can be made 1 day ahead. Cover; chill.
- Mix flour and salt in large bowl; make well in center. Add eggs, yolks, and 1 tablespoon water to well; stir to blend. Gradually stir flour into egg mixture. Knead dough in bowl until shaggy, sticky dough forms, about 5 minutes. Turn dough out onto lightly floured work surface and knead until smooth, about 10 minutes. Gather dough into ball. Cover with plastic and let rest 1 hour at room temperature.
- Cook butter in heavy small saucepan over medium heat until brown, about 3 minutes. Pour into small bowl; cool. Mix in ricotta, blue cheese, Parmesan, salt, pepper, and egg yolk.
- Divide dough into 4 equal pieces. Cover 3 pieces with plastic wrap. Set pasta machine to widest setting. Flatten 1 dough piece into rectangle; run through machine. Fold in half crosswise (end to end) and run through again. Continue, adjusting machine to narrower settings after every 2 passes and dusting with flour as needed to keep from sticking, until pasta sheet is 24 inches long (scant 1 1/6 inch thick). Using 2-1/2-inch round cutter, cut out 12 to 14 rounds. Brush half of each round lightly with egg white.
MUSHROOM RAVIOLI IN A BLUE CHEESE SAUCE — EM-I-LIS
From em-i-lis.com
Estimated Reading Time 3 mins
10 BEST BLUE CHEESE RAVIOLI RECIPES | YUMMLY
From yummly.co.uk
CREAMY MUSHROOM RAVIOLI SAUCE - COUNTRYSIDE CRAVINGS
From countrysidecravings.com
RANA MUSHROOM RAVIOLI WITH SMOKED MEAT & BLUE CHEESE SAUCE
From safeway.ca
BLUE CHEESE RAVIOLI WITH ONION SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
EASY RAVIOLI SAUCE - THE COZY COOK
From thecozycook.com
25 BEST RAVIOLI SAUCES (+ EASY RECIPES) - INSANELY GOOD
From insanelygoodrecipes.com
WHAT SAUCE GOES WITH CHEESE RAVIOLI? (11 BEST SAUCES)
From happymuncher.com
BLUE CHEESE RAVIOLI WITH ONION SAUCE RECIPES
From tfrecipes.com
CHEESE RAVIOLI WITH LEMON BASIL BUTTER SAUCE - TWO PEAS & THEIR …
From twopeasandtheirpod.com
HOMEMADE BUTTERNUT SQUASH AND BLUE CHEESE RAVIOLI
From seriouseats.com
MASTER MAC AND CHEESE WITH RECIPES FROM OPRAH'S PRIVATE CHEF
From tennessean.com
You'll also love