#cabernetbraised

Delicious homemade raviolis stuffed with creamy blue cheese polenta, paired with Cabernet Braised Short Ribs for a gourmet dining experience.

Ingredients: 2 cups of polenta. 4 cups of water. 1 cup of blue cheese, crumbled. 1/2 cup of grated Parmesan cheese. Salt and pepper to taste. 2 cups of all-purpose flour. 2 large eggs. 1 tablespoon of olive oil. Cabernet Braised Short Ribs pre-cooked.

Instructions: Bring 4 cups of water to a boil in a large saucepan. Slowly add 2 cups of polenta while stirring all the time. Turn down the heat and let the polenta simmer for 20 to 25 minutes, stirring every now and then, until it is thick and creamy. Take the pan off the heat and add the crumbled blue cheese and grated Parmesan cheese. You can also add salt and pepper to taste. Put the blue cheese and polenta mix on a baking sheet and put it in the fridge for about an hour, or until it is completely cold and firm. Put 2 cups of all-purpose flour, eggs, and olive oil in a large bowl. Work the dough around until it's smooth and springy. For the ravioli, roll out the dough into thin sheets and cut them into squares or circles. On half of the ravioli squares or circles, put a spoonful of the chilled blue cheese polenta filling. Place another square or circle of ravioli on top and press the edges together to seal. Salt the water in a large pot and bring it to a boil. Cook the raviolis for three to four minutes, or until they float to the top. Cut the ravioli into pieces and set them aside. Wine-braised short ribs go well with the homemade ravioli stuffed with blue cheese and polenta.

Prep Time: 90 minutes

Cook Time: 15 minutes

Delicious homemade raviolis stuffed with creamy blue cheese polenta, paired with Cabernet Braised Short Ribs for a gourmet dining experience.

Ingredients: 2 cups of polenta. 4 cups of water. 1 cup of blue cheese, crumbled. 1/2 cup of grated Parmesan cheese. Salt and pepper to taste. 2 cups of all-purpose flour. 2 large eggs. 1 tablespoon of olive oil. Cabernet Braised Short Ribs pre-cooked.

Instructions: Bring 4 cups of water to a boil in a large saucepan. Slowly add 2 cups of polenta while stirring all the time. Turn down the heat and let the polenta simmer for 20 to 25 minutes, stirring every now and then, until it is thick and creamy. Take the pan off the heat and add the crumbled blue cheese and grated Parmesan cheese. You can also add salt and pepper to taste. Put the blue cheese and polenta mix on a baking sheet and put it in the fridge for about an hour, or until it is completely cold and firm. Put 2 cups of all-purpose flour, eggs, and olive oil in a large bowl. Work the dough around until it's smooth and springy. For the ravioli, roll out the dough into thin sheets and cut them into squares or circles. On half of the ravioli squares or circles, put a spoonful of the chilled blue cheese polenta filling. Place another square or circle of ravioli on top and press the edges together to seal. Salt the water in a large pot and bring it to a boil. Cook the raviolis for three to four minutes, or until they float to the top. Cut the ravioli into pieces and set them aside. Wine-braised short ribs go well with the homemade ravioli stuffed with blue cheese and polenta.

Prep Time: 90 minutes

Cook Time: 15 minutes

Delicious homemade raviolis stuffed with creamy blue cheese polenta, paired with Cabernet Braised Short Ribs for a gourmet dining experience.

Ingredients: 2 cups of polenta. 4 cups of water. 1 cup of blue cheese, crumbled. 1/2 cup of grated Parmesan cheese. Salt and pepper to taste. 2 cups of all-purpose flour. 2 large eggs. 1 tablespoon of olive oil. Cabernet Braised Short Ribs pre-cooked.

Instructions: Bring 4 cups of water to a boil in a large saucepan. Slowly add 2 cups of polenta while stirring all the time. Turn down the heat and let the polenta simmer for 20 to 25 minutes, stirring every now and then, until it is thick and creamy. Take the pan off the heat and add the crumbled blue cheese and grated Parmesan cheese. You can also add salt and pepper to taste. Put the blue cheese and polenta mix on a baking sheet and put it in the fridge for about an hour, or until it is completely cold and firm. Put 2 cups of all-purpose flour, eggs, and olive oil in a large bowl. Work the dough around until it's smooth and springy. For the ravioli, roll out the dough into thin sheets and cut them into squares or circles. On half of the ravioli squares or circles, put a spoonful of the chilled blue cheese polenta filling. Place another square or circle of ravioli on top and press the edges together to seal. Salt the water in a large pot and bring it to a boil. Cook the raviolis for three to four minutes, or until they float to the top. Cut the ravioli into pieces and set them aside. Wine-braised short ribs go well with the homemade ravioli stuffed with blue cheese and polenta.

Prep Time: 90 minutes

Cook Time: 15 minutes