This Raviolo, Blue Cheese, Sage and Pumpkin is what I call The Winter Cheese Plate.
I set myself a little cooking challenge to use up the Blue d’Affinois I still had left after making my Blue Cheese Tart.
Naturally my son, Skater will not eat any thing more exotic than Extra Mature or Vintage cheddar ( from the supermarket) so there has been no chance of this cheese being randomly nibbled from the fridge between my recipes.
I love playing with cheese in different ways. This makes what I call “The Winter Cheese Plate”. Its a good way to think about a cheese plate in another way. Cheese doesn’t just have to come with crackers.
Really, this is just some fun for Winter. I think the Winter Cheese plate is a goer!
It took me about an hour to make, and cutting into this ravioli produces a river of creamy warm d’Affinios that mixes with pancetta, apples and the sweet and sour crunch of pancetta and praline. It would make a special entree or starter. Give it a try and let me know what you think.
I was having a little practise being on MasterChef so I used what I had in my “pantry” to whip this up. It has sweet, crunchy, salty and creamy. Everything you want when eating cheese.
- 300 gm flour
- 3 eggs
- sea salt
- 5 ml olive oil 1 teaspoon
- 1 Egg
- 20 ml milk
- 500 gm pumpkin Butternut or Kent a nice sweet orange one
- 40 ml olive oil
- 5 gm salt & pepper
- 50 gm butter
- 1 sage small bunch picked away from the stems
- 6 pancetta slices
- 1 apple granny smith (green)
- 30 gm butter
- 20 ml vinegar white wine
What makes the dish extra special is Pancetta Praline. Use a food to blitz 2 slices of cooled crisp pancetta with a 2 cm piece of praline. You can find a recipe for praline in the link below this recipe. It makes this dish EXTRA good.
Raviolo, blue cheese, sage, pumpkin puree, apples and pancetta add hazelnut praline and pancetta crumble……….delicious.
Watch a video on how to make praline HERE