{"id":360,"date":"2011-12-29T05:00:18","date_gmt":"2011-12-29T12:00:18","guid":{"rendered":"http:\/\/www.bakebreak.com\/?p=360"},"modified":"2017-07-30T14:19:23","modified_gmt":"2017-07-30T21:19:23","slug":"blue-cheese-ravioli-with-onion-sauce","status":"publish","type":"post","link":"https:\/\/thekitchenpaper.com\/blue-cheese-ravioli-with-onion-sauce\/","title":{"rendered":"Blue Cheese Ravioli with Onion Sauce"},"content":{"rendered":"

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Amid the recipes for holiday cookies and cakes galore, I figured you might be interested in some real food. Not that I don't consider desserts to be real food, but occasionally I take a break from sugar to eat some cheese. In this case, I accompanied the cheese with pasta and sauce, which is not totally mandatory.<\/p>\n

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In August we drove to Oregon for a week and a half to visit with both of our families, and enjoy the most wonderful state EVER, and then drove back to Montana with a carload of stuff from my Mama's house. Among these goodies were high school memories, forgotten clothes, and a PASTA MAKER! Exciting, yes. Have I used it much? No. But this is all changing, now that I've crossed the frontier into pasta-making for the first time. Ravioli might seem somewhat daunting, since there is a little bit of labor involved, but in the end it was surprisingly easy and delicious.<\/p>\n

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I was tempted to make a butternut squash ravioli, as I love them and they seem to be oh-so-popular, but I've read many a blog post recently on how to make them. Darn. Next option: cheese. Soft, smelly, delicious cheese. I found this Blue Cheese Ravioli Recipe on Bon App\u00e9tit<\/a> and decided I'd give it a go, branch out and live a little! It was worth it - evidenced by my making this recipe three times to get it right. Yep. Real life struggles. Who knew semolina came in different sizes? You do now! Due to lack of proper semolina, I went with the original recipe with all-purpose flour.<\/p>\n

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