Sunday, July 12, 2009

Mushroom ravioli with a gorgonzola blue cheese sauce

Homemade 3 mushroom ravioli with a Gorgonzola and blue cheese sauce


Handful of cremini mushrooms, sliced
Handful of button mushrooms, sliced
1 small portabella mushroom, sliced
1 small onion, diced
3 or so cloves of garlic, minced (or however many you want)
2 bay leaves
Salt and pepper
Olive oil

1 package large egg roll wrappers
2-4 Tbsp butter
4-5 cloves of garlic
2-3 Tbsp flour
2 1/2 cups milk
4 ounces (1/2 cup) cream cheese
4 ounces gorgonzola cheese
2-4 ounces blue cheese
Salt and pepper

In a large frying pan, saute onions and garlic in olive oil until tender. Season with salt and pepper. Add mushrooms and bay leaves. Cook until mushrooms are done and mince in a food processor (or whatever else you want to use)

Cut egg roll wrappers with cookie cutter/top of glass/or anything else circle you have (I try and use a size so I can get four circles out of each sheet)

Put a little of the filling on one circle, get the edges wet on that circle and one other piece. Piece them together and seal. Set aside.

In another pan, melt butter and add garlic. Let cook, but don't over cook! Garlic is not good if it's overcooked. Add flour and whisk for 30 seconds to a minute. Add milk gradually and whisk constantly until it is mixed in and there are no lumps. Stir in the cream cheese, season with salt and pepper. Add gorgonzola, blue cheese and parsley. Stir until melted. It's okay to have a few crumbles left over, it adds a different texture to the sauce.

Boil the ravioli and top with the sauce! Yum!

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