The ravioli can be made up to 1 day ahead and heated on-site just before service.
You can fill the ravioli with a wild mushroom or butternut squash mixture, instead of the blue cheese mixture, and then change to a complementary foam flavor, such as garlic-rosemary for the wild mushrooms or cinnamon-brown sugar for the butternut squash
Ingredients/Blue Cheese Ravioli
8 oz CreamygorgTM (soft gorgonzola cheese) 1 cup ricotta cheese
20 4×4-inch wonton skins
2 shallots, chopped
2 oz Italian parsley, chopped 3 oz pancetta in small dice
1 qt chicken stock
Method/Blue Cheese Ravioli
Add pancetta to a heated sauté pan. When the pancetta starts to brown, add the shallots and sauté for about 6-7 minutes. Remove pancetta and shallots from heat and cool in refrigerator.
Combine blue cheese and ricotta cheese and add cooled pancetta and shallots. Fold together until thoroughly mixed, then put in a piping bag.
Lay out wonton skins, one at a time. Brush the edges with egg wash.
Pipe 1/2 tsp of the filling into the center of each wonton. Fold from one corner, to form a triangle, and press the edges together to seal. With a pasta wheel, trim the excess.
Fill a 4-qt pot with water and bring to a boil. Put the ravioli in the boiling water and cook fully, about 5–8 minutes, then shock the ravioli in ice water to stop cooking.
Toss ravioli in olive oil and set aside.
1 lb pancetta, diced in 1/4-inch cubes 1/4 bunch fresh basil leaves, chopped
Sauté pancetta until it’s crispy and fat is rendered. Put pancetta cubes on paper towels to drain, then toss lightly with the basil leaves.
Ingredients/Red Onion Confit
1 red onion, chopped 2 shallots, chopped
3 garlic cloves, chopped
1/2 bunch rosemary leaves, chopped 1/2 cup honey
1 tsp red pepper flakes
1 tsp oil
Method/Red Onion Confit
Sauté the garlic, red onion and shallots in oil. Add the rosemary, honey and red pepper flakes and lower heat; cook until mixture is thick, about 15 minutes.
Place mixture in a small bowl to cool.
Ingredients/Blue Cheese Foam
1/2 lb blue cheese, crumbled 2 cups heavy cream, chilled kosher salt
Method/Blue Cheese Foam
Pour the cream into a large saucepan and bring to a boil over medium-high heat. As soon as the cream boils, remove from the heat.
Add the blue cheese and use a handheld immersion blender to puree until smooth. (You could also transfer the cream and cheese to a food processor and process until smooth.) Strain into a large bowl through a chinois or fine-mesh sieve. Season with salt and pepper and set aside to cool at room temperature.
When cooled, pour the blue cheese mixture into the chilled canister of a foamer (this recipe should half fill a foamer). Charge the mixture with 1 or 2 charges. Chill for at least 2 hours before serving.
If you don’t have a foamer, use just 1 cup of cream and whisk the ingredients together just before serving.
Heat the prepared ravioli in chicken stock for about 10 minutes and place one on each spoon. Top with Pancetta Crunch, spoon on some Red Onion Confit and spray on Blue Cheese Foam to finish.