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.