Blue Cheese Ravioli With Onion Sauce Food

DATE NIGHT CREAMY TUSCAN RAVIOLI

Steps:

• BOIL: Bring a large pot of water to boil. Salt the water liberally, then add the ravioli and cook for 1 minute less than package directions, drain and set aside.
• SAUCE: Start on the sauce while the ravioli is boiling. Add the butter and the 1 tablespoon of sun-dried tomato oil to a large sauté pan over medium heat. Once melted, add the garlic and allow for it to cook for 30 seconds or until fragrant. Add the onion powder, Italian seasoning, lemon juice, chicken stock, heavy cream, and sun-dried tomatoes to the skillet and allow for it to become smooth and heat through; about 1-2 minutes.
• FINISH: When the ravioli is done, add it to the prepared sauce, stir to combine. The sauce should thicken significantly once the ravioli sits for a minute. Top with spinach, basil, and cover the pan and allow for it to just wilt. Once wilted, stir to combine and top with freshly grated parmesan before serving!

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.

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.

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.