Here’s a delicious way to enjoy pasta that is different than red tomato sauce, Alfredo, or pesto. This recipe instead, uses blue cheese, which I tried mimicking from a lovely restaurant, Macando’s in Africa, that features pasta with blue cheese sauce.
I’m not sure how they make it or what exact ingredients they use, but having made my version a few times now, I’ve decided you can use any blue cheese ranging from Roquefort, Stilton, Gorgonzola, or Cabrales, since each has a different flare and that’s half the tasting adventure to bring uniqueness to the table.
I’ve made it with and without parmesan, as well as with Asiago, which is good in any combination, but in either case, adding just a bit of any hard cheese helps to make a more saucy, melty base and adds a bit of salt and depth of flavor.
Tomatoes cut through the richness and brighten up the dish.
It’s so velvety and rich. One to pair with a chilled glass of white wine for sure!
Ravioli with Blue Cheese Cream
Velvety and rich. Great paired with a chilled glass of white wine.
Creamy and rich, enjoy!
Credit: ericarobbin.com
Ravioli with Blue Cheese Cream
– Fresh raviolis, 20 ounces, I use Buitoni Four Cheese Ravioli
– 2 tablespoons butter, unsalted
– 2-3 cloves garlic, minced
– 1/4 cup heavy cream
– 1/4 cup shredded parmesan cheese
– 1/4 cup blue cheese, crumbled, you can use Roquefort, Stilton, Gorgonzola, or Cabrales
– Cracked pepper
– 1/2 Roma tomato, diced
Ravioli with Blue Cheese Cream
- Cook ravioli pasta according to package instruction until al dente, reserve a few tablespoons of pasta water and set aside.
- In separate saucepan, over medium heat, melt butter, then add garlic and cook until medium brown.
- Stir in heavy cream, constantly stirring, which will bubble, then reduce heat down to medium-low.
- Add parmesan cheese and reserved pasta water, stirring until melted.
- Remove from heat, add blue cheese, and stir lightly.
- Layer pasta and sauce, topping with cracked pepper, diced tomatoes, and a sprinkling of crumbled blue and shredded hard cheese.
