Blue Cheese Ravioli With Onion Sauce Recipes

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CHEESE RAVIOLI WITH THREE PEPPER TOPPING



Cheese Ravioli with Three Pepper Topping image

A nice change from tomato sauces. I cooked this one day for myself, and my family ate all of it before I had a chance. It's that good.

Provided by LOSTTHYME

Categories     Pasta and Noodles     Pasta by Shape Recipes     Ravioli Recipes

Time 35m

Yield 6

Number Of Ingredients 8

1 pound cheese ravioli
3 tablespoons olive oil
1 small onion, diced
1 green bell pepper, thinly sliced
½ red bell pepper, thinly sliced
½ yellow bell pepper, thinly sliced
2 cups chicken broth, divided
¼ teaspoon crushed red pepper flakes

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook ravioli in boiling water for 8 to 10 minutes, or until done; drain.
  • Heat olive oil in large skillet over medium heat. Saute onion and bell peppers until tender. Add one cup of the broth, season with pepper flakes, and simmer 5 minutes. Stir in remaining broth, and cook until most of broth has evaporated. Spoon pepper mixture over ravioli.

Nutrition Facts : Calories 255.1 calories, Carbohydrate 27.7 g, Cholesterol 29.9 mg, Fat 12.4 g, Fiber 2.8 g, Protein 9.1 g, SaturatedFat 3.7 g, Sodium 128.3 mg, Sugar 3.3 g

PEAR AND PROSCIUTTO RAVIOLI WITH BLUE CHEESE SAUCE



Pear and Prosciutto Ravioli With Blue Cheese Sauce image

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

1 1/2 cups unbleached white flour
1/4 teaspoon salt
1 egg
1/4 cup water (may need a bit more)
3/4 lb ricotta cheese (drained)
3 tablespoons romano cheese, freshly grated
1/8 lb prosciutto or 1/8 lb salami, chopped fine
1/2 pear, diced into 1/4 inch pieces
1/2 dash nutmeg
salt and pepper
1 tablespoon butter
1 1/2 pears, diced into 1/4 inch pieces
1/4 cup onion
2 slices bacon, chopped
8 ounces chicken breasts, roasted
1 cup half and half light cream
3 tablespoons parmesan cheese, grated
4 ounces blue cheese
1 garlic clove, minced
1/4 cup almonds, toasted

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

RIB EYE STEAK WITH ONION BLUE CHEESE SAUCE



Rib Eye Steak with Onion Blue Cheese Sauce image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 7

4 rib eye steaks (about 5 ounces each)
Salt and freshly ground black pepper
1 stick softened butter
1 large yellow onion, sliced
1 cup heavy cream
3 to 4 tablespoons Worcestershire sauce
3/4 cup crumbled blue cheese

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



Blue Cheese Ravioli With Onion Sauce image

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

4 tablespoons butter, divided
4 cups chopped onions
3/4 cup vegetable broth (or more)
1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 large eggs
2 large egg yolks
1 tablespoon warm water
1 tablespoon butter
1 cup whole milk ricotta cheese, well drained and squeezed dry in towel
1/2 cup crumbled blue cheese (about 2 ounces)
2 tablespoons freshly grated parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
1 large egg yolk
1 large egg white, whisked until foamy
1 tablespoon olive oil
watercress (to garnish)
crouton (to garnish)

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

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BLUE CHEESE RAVIOLI WITH ONION SAUCE RECIPE
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2011-12-29 Gather dough into a ball, cover, and let rest at room temperature for one hour. For the filling, cook the butter in a small saucepan over medium heat until brown (about 3 minutes). Pour into a mixing bowl and allow to cool before mixing in ricotta, blue cheese…
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  • For the sauce, melt 3 Tbsp butter in a pan, then add onions and cook until translucent, but not brown. Add the broth and simmer until onions are soft (about 10 minutes). Puree onions until smooth, return to a small saucepan, add 1 tablespoon of butter and broth to make the consistency you want. Cover and chill until ready to serve.
  • For the dough, mix flour and salt in a large bowl and make a well in the center. Add eggs, yolks, 1 tablespoon water to the well. Using a fork, beat the liquid in the well while gradually incorporating the flour. When the dough is together and sticky, turn it out onto a floured surface and knead until smooth – about 10 minutes. Gather dough into a ball, cover, and let rest at room temperature for one hour.
  • For the filling, cook the butter in a small saucepan over medium heat until brown (about 3 minutes). Pour into a mixing bowl and allow to cool before mixing in ricotta, blue cheese, Parmesan, salt, pepper, and egg yolk. Mix to combine.
  • Divide dough into 4 equal pieces. Leave 3 pieces covered. Set your pasta machine on the widest setting and roll one flattened piece of dough through. Fold in half and run through again. Continue to pass the dough through each setting until you are on the thinnest setting.


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2014-02-03 Gently press between the mounds of cheese to define 8 separate ravioli. Carefully push out air bubbles around the mounds and seal the seams. Trim any jagged edges and discard the scraps. Cut the pasta between each mound, separating the ravioli. Transfer the ravioli …
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SPINACH AND BLUE CHEESE RAVIOLI RECIPE BY CATHERINE ...
Transfer the spinach, onion and garlic to a bowl and add the lemon zest, blue cheese and Romano cheese and toss. To Cook the Ravioli: Drop into boiling salted water, and simmer for 10 minutes. Drain well. For the Fennel and Tomato Sauce: Heat a frying pan with a drizzle of olive oil and a tablespoon of butter. Add the fennel and onion …
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Cuisine en
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  • For the Ravioli Dough: Sift the four onto a board make a well in the center, and place the egg yolks in the well. Add 3 tablespoons warm water. Work it into the flour and knead until a stiff dough is formed, adding a little more warm water if necessary. Knead until smooth and elastic. Cover the dough and let it stand for 15 minutes. Divide the dough in half, and roll out 1 of the halves as thinly as possible. Using a desired size cover to a jar, (example a mayonnaise jar cover) cut out circles. Using a teaspoon place filling in center; top with another round circle and press the edges firmly with a fork. Repeat until all of the dough is used.
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HOMEMADE BUTTERNUT SQUASH AND BLUE CHEESE RAVIOLI WITH ...

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  • Adjust oven racks to lower and upper middle positions and preheat oven to 400°F. Meanwhile, whisk orange juice, olive oil, and agave nectar together in a large bowl.
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BLUE CHEESE RAVIOLI WITH ONION SAUCE RECIPE | BON APPéTIT
2009-01-14 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.
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.


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