Ingredients:

• 4 ounces stilton
• 8 ounces broccoli
• 4 ounces cheddar
• 4 cups of vegetable stock
• 1 leek
• 1 tablespoon of olive oil
• Salt

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Instructions:

1. Chop your leek into small cylinders and fry in your oil until soft.
2. Chop up your broccoli into small pieces and add your vegetable stock into your pan with the leeks. Cook for 10 minutes.
3. After the broccoli has cooked, blend it with a hand blender until smooth.
4. Crumble your stilton and grate your cheddar into the soup until it melts. Salt to taste and stir until it is all incorporated and it is ready to serve.

The post How to Make a Mean Stilton and Broccoli Soup appeared first on thedancingcucumber.com.

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Ingredients:

• 2 cups of all-purpose flour
• 3 large eggs
• 1/2 teaspoon salt
• Water
• 1 cup of crumbled Stilton cheese
• 1/4 cup of ricotta cheese
• 1/4 cup of grated Parmesan cheese
• Salt
• Black pepper
• 3 tablespoons unsalted butter
• 1 cup of heavy cream
• Fresh chives, chopped (optional, for garnish)
• Toasted walnuts, chopped (optional, for garnish)

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Instructions:

1. On a clean surface, mound the flour and create a well in the center. Crack the eggs into the well, add salt, and gradually incorporate the flour into the eggs.
2. Knead the dough until smooth, adding water if necessary. Wrap in plastic and let it rest for 30 minutes. In a bowl, mix crumbled Stilton cheese, ricotta, grated Parmesan, salt, and black pepper until well combined. Set aside. Divide the rested dough into smaller portions. Roll out each portion into a thin sheet using a pasta machine or rolling pin.
3. Place small amounts of the Stilton filling on one sheet of pasta, leaving space between each mound. Brush water around each mound of filling and place another sheet of pasta on top.
4. Press down around each mound to seal, making sure to eliminate any air pockets. Use a ravioli cutter or a sharp knife to cut out individual ravioli.
5. In a large skillet, melt unsalted butter over medium heat. Pour in the heavy cream and bring it to a gentle simmer. Season the sauce with salt and black pepper to taste.
6. In a large pot of salted boiling water, cook the homemade Stilton ravioli for 3-4 minutes or until they float to the surface. Gently transfer the cooked ravioli to the creamy sauce, tossing to coat each piece. Cook for an additional 2-3 minutes or until the ravioli are heated through.
7. If desired, garnish with chopped fresh chives and toasted walnuts for added texture and flavor.

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A post shared by Dan (@danmakesitdelicious)

The post This Stilton Ravioli Is Delicious appeared first on thedancingcucumber.com.

Ingredients:

• 4 ounces stilton
• 8 ounces broccoli
• 4 ounces cheddar
• 4 cups of vegetable stock
• 1 leek
• 1 tablespoon of olive oil
• Salt

View this post on Instagram

A post shared by ???? ?? ??????? ????? | ???? ??????? (@frommykitchendiary)

Instructions:

1. Chop your leek into small cylinders and fry in your oil until soft.
2. Chop up your broccoli into small pieces and add your vegetable stock into your pan with the leeks. Cook for 10 minutes.
3. After the broccoli has cooked, blend it with a hand blender until smooth.
4. Crumble your stilton and grate your cheddar into the soup until it melts. Salt to taste and stir until it is all incorporated and it is ready to serve.

The post How to Make a Mean Stilton and Broccoli Soup appeared first on thedancingcucumber.com.

View this post on Instagram

A post shared by Tina Prestia/Tina’s Table (@tinastableitaly)

Ingredients:

• 2 cups of all-purpose flour
• 3 large eggs
• 1/2 teaspoon salt
• Water
• 1 cup of crumbled Stilton cheese
• 1/4 cup of ricotta cheese
• 1/4 cup of grated Parmesan cheese
• Salt
• Black pepper
• 3 tablespoons unsalted butter
• 1 cup of heavy cream
• Fresh chives, chopped (optional, for garnish)
• Toasted walnuts, chopped (optional, for garnish)

View this post on Instagram

A post shared by ?????????????? – ????????????? (@element_cooking)

Instructions:

1. On a clean surface, mound the flour and create a well in the center. Crack the eggs into the well, add salt, and gradually incorporate the flour into the eggs.
2. Knead the dough until smooth, adding water if necessary. Wrap in plastic and let it rest for 30 minutes. In a bowl, mix crumbled Stilton cheese, ricotta, grated Parmesan, salt, and black pepper until well combined. Set aside. Divide the rested dough into smaller portions. Roll out each portion into a thin sheet using a pasta machine or rolling pin.
3. Place small amounts of the Stilton filling on one sheet of pasta, leaving space between each mound. Brush water around each mound of filling and place another sheet of pasta on top.
4. Press down around each mound to seal, making sure to eliminate any air pockets. Use a ravioli cutter or a sharp knife to cut out individual ravioli.
5. In a large skillet, melt unsalted butter over medium heat. Pour in the heavy cream and bring it to a gentle simmer. Season the sauce with salt and black pepper to taste.
6. In a large pot of salted boiling water, cook the homemade Stilton ravioli for 3-4 minutes or until they float to the surface. Gently transfer the cooked ravioli to the creamy sauce, tossing to coat each piece. Cook for an additional 2-3 minutes or until the ravioli are heated through.
7. If desired, garnish with chopped fresh chives and toasted walnuts for added texture and flavor.

View this post on Instagram

A post shared by Dan (@danmakesitdelicious)

The post This Stilton Ravioli Is Delicious appeared first on thedancingcucumber.com.