Fresh Ravioli And Grilled Tomatoes With Blue Cheese Sauce Recipes

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CHEESE RAVIOLI WITH FRESH TOMATO SAUCE



Cheese Ravioli with Fresh Tomato Sauce image

Categories     Food Processor     Egg     Vegetarian     Kid-Friendly     Parmesan     Ricotta     Cookie     Small Plates

Yield Makes 8 servings

Number Of Ingredients 11

For the pasta dough
3 large eggs
6 egg yolks
3 cups flour
A pinch of salt
For the ravioli filling
1 (16-ounce) container ricotta
1 cup grated Parmesan
Salt and black pepper to taste
2 egg yolks (set the whites aside)
Fresh tomato sauce

Steps:

  • Make the pasta dough:
  • Combine the ingredients in a food processor. Process until the dough mixture leaves the sides of the bowl. Remove to a mixing bowl and knead by hand for a few minutes until smooth. (If the dough is too dry, add a few drops of water.) Divide into 4 equal parts and shape them into discs. Wrap in plastic wrap and let rest for 1 hour.
  • Make the ravioli filling
  • Put the cheeses, salt, and pepper in a blender and pulse. Add the egg yolks and pulse until incorporated.
  • Make the ravioli
  • Roll the discs of dough into thin sheets in a pasta machine. Arrange tablespoon-size dollops of the filling 1 1/2 inches apart on one of the sheets. Brush a little egg white around each dollop, then place another sheet directly on top. Gently press around the filling to remove any air pockets and seal the sheets. Using a ravioli cutter or a knife, cut out ravioli squares. Sprinkle with flour to prevent the dough from sticking.
  • Cooking the ravioli
  • Cook the ravioli in plenty of boiling salted water until they float to the top, 3 to 4 minutes. Drain well and toss with the Fresh tomato sauce . Garnish with the remaining chopped basil and serve immediately.

BROILED BLUE CHEESE TOMATOES



Broiled Blue Cheese Tomatoes image

These broiled tomatoes have a crispy, buttery topping that complements the salty blue cheese and sweet tomatoes perfectly. They are excellent served with a grilled steak and a nice glass of Cabernet.

Provided by France C

Categories     Tomato Side Dishes

Time 15m

Yield 4

Number Of Ingredients 7

1 tablespoon butter
3 tablespoons panko bread crumbs
⅛ teaspoon garlic powder
4 roma (plum) tomatoes
1 tablespoon olive oil
salt and freshly ground black pepper to taste
¼ cup crumbled blue cheese

Steps:

  • Set an oven rack 4 to 5 inches from the heat source and preheat the oven's broiler.
  • Melt butter in a small skillet over medium heat. Stir in panko bread crumbs and garlic powder until well combined and cook until bread crumbs are very lightly browned, 1 to 2 minutes. Remove from heat.
  • Cut tomatoes in half lengthwise and place on a baking sheet, cut sides up. Brush with olive oil and sprinkle with salt and pepper. Broil tomatoes until warmed through and lightly browned, about 3 minutes.
  • Finely chop blue cheese if there are any large chunks. Sprinkle on top of tomatoes, then top with bread crumb mixture. Broil until cheese is melted and bread crumbs are golden brown, about 1 more minute. Watch carefully, as bread crumbs can burn quickly.

Nutrition Facts : Calories 109.4 calories, Carbohydrate 6.2 g, Cholesterol 14 mg, Fat 9 g, Fiber 0.8 g, Protein 2.9 g, SaturatedFat 3.9 g, Sodium 166.1 mg

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