Blue Cheese Ravioli With Onion Sauce Recipes

RIB EYE STEAK WITH ONION BLUE CHEESE SAUCE

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.

EASY CHEESY BEEFY RAVIOLI

Steps:

• For the ravioli, in a medium bowl, combine the shredded cooked beef (or fresh chuck), cheese, garlic, onion pulp, oregano, and salt. Using both hands, mix and squeeze the beef and seasonings together.
• To make the ravioli, lay a few wonton wrappers, flour side up, on a work surface and set a glass of water next to it. Scoop a spoonful of the beef filling (about 2 tablespoons) into the center of each wrapper. Wet your finger and lightly trace the border of each wonton. Fold the wrapper in half, pressing out any air, and seal the edges with your fingers. Repeat with the remaining wrappers and filling. Cover the ravioli with a towel while you prepare the sauce.
• To make the sauce, in a large saucepan over medium heat, combine the tomatoes, tomato sauce, onions, and vodka. Bring to a simmer and cook, uncovered, until reduced by half, about 15 minutes. Reduce the heat, stir in the heavy cream and cheese, bring to a simmer and cook until thickened, about 5 minutes more. Taste and adjust the seasoning with salt and pepper. Keep warm while you cook the ravioli.
• To cook the ravioli, bring a large pot of salted water to a boil. Working in batches, gently drop the ravioli, one at a time, into the water. Cook until the ravioli float. (If using fresh ground chuck, cook for about 6 minutes until the meat is cooked through, testing one ravioli by cutting in half.)
• Transfer the hot ravioli to a serving platter and top with warm vodka sauce, or gently place them directly in the sauce, toss to coat, and divide among serving plates.

BLUE CHEESE RAVIOLI WITH ONION SAUCE

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.

APHRODISIAC TAGLIATELLE WITH BLUE CHEESE SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Boil the tagliatelle until cooked through yet slightly firm, 8 to 10 minutes; drain.
• Drizzle olive oil over the cooked pasta and toss gently to coat.
• Heat the cream in a saucepan over low heat until warm; stir in the blue cheese, garlic powder, lemon juice, salt, black pepper, white pepper, nutmeg, oregano, and basil. Cook very gently until the blue cheese has melted and the sauce is hot, but don't let the sauce boil.
• Place the tagliatelle in a serving dish and pour the sauce over the pasta. Top with walnuts to serve.

FOUR CHEESE RAVIOLI WITH ROSEMARY BUTTER SAUCE RECIPE BY TASTY

Steps:

• Pour the flour into a large bowl and make a well in the centre, crack the eggs into the well and mix everything together with a spoon or fork.
• When the mixture has combined, knead the dough for 5 minutes. Form it into a ball, wrap it in cling film and refrigerate for 30 minutes.
• While the dough is in the fridge, mix together the ricotta, cream cheese, mozzarella, cheddar, parsley and a sprinkling of salt and pepper to make the filling. Set aside until needed.
• On a floured surface, roll half of the dough out as thin as you can using a rolling pin to make a long rectangular shape (If you have a pasta machine, use the 2nd thinnest setting) - keep the other half of the dough in cling film in the fridge to keep it fresh until you're ready for it.
• On one side, dollop tablespoons of the cheese filling onto the pasta, leaving at least a 1-2cm (⅓-¾ inch) gap in all directions.
• Brush the pasta that's surrounding the filling with water or egg white. Fold the other side of the past over and on top of the filling, pushing down around each part to seal it in, creating a long strip of ravioli pieces.
• Use a knife or pizza cutter to cut around and create individual pieces of ravioli.
• Dust these pieces with flour and repeat from step 4 using the other half of the dough.
• Boil the pasta in salted water on a medium heat for 2-3 minutes until the pasta floats to the top, then drain.
• Melt the butter in a frying pan then add the pine nuts, cook for 2 minutes then add the rosemary - cook for a further minute or two until the pine nuts look toasted and the rosemary has just begun to brown and crisp up a bit.
• Enjoy!

PEAR AND PROSCIUTTO RAVIOLI WITH BLUE CHEESE SAUCE

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.

BLUE CHEESE AND ONION

Steps:

• In a glass dish or serving bowl, layer the blue cheese and onion. Mix together the olive oil, lemon juice, vinegar, garlic, mustard powder and pepper. Pour over the blue cheese and onions, and let stand for 1 hour at room temperature to marinate. Serve on cocktail rye slices.