You guys it is cold and gray out. And I don’t know about your brains. But when the weather is even slightly, well not hot. All I ever want is a bowl of pasta. With a cheese sauce. Pasta and cheese, like Romeo and Juliet. Well except more awesome and less, you know stabby.
So one of my favorite flavor combinations in the world is blue cheese and sage. Have you tried it? It’s magic! I first discovered this combination when I was making a blue cheese sauce for some chicken. And in the usual way I cook, a sprinkle of this, a dash of that. I added a dash of sage. Poultry and sage, a classic and delicious combination. And so, this sauce and flavor combination was born. Ok, probably not born, but born to me? If you haven’t tried it, you need to. Stat.
First, this recipe starts with our cream sauce. Remember that stuff? If you don’t have any on hand (and why not!?) go make up a quick batch!
Second, this recipe uses, ready for it? Pre-made ravioli. Gasp, I know. Honestly, I know HOW to make pasta, but it is a task. The kneading, the resting, the rolling, the pinching, the fixing of holes when you don’t pinch properly (guilty!) Nope, sorry, not happening. Sometimes, on a random Sunday, when it’s raining, and I have nothing to do, I’ll spend time and make fresh pasta. But today, nope, not today.
Today is this
once again Trader Joe’s you do not disappoint. According to the package directions, you get 3 servings. Ha! Nope, not today either. You’re going to split the package with a friend. Or yourself, tomorrow. Or at midnight, I’m not here to judge. Even having a larger than recommended portion size, you’re still at 475 calories, which is perfect for the Foodie’s Diet Plan. Picked up your book yet? It’s only $4.49 on Amazon. Best $5 you’ll spend this month, guaranteed.
So here’s the plan for the rest of the day.
- Put on leggings and cozy socks
- Make this pasta
- Get yourself a copy of the Foodie’s Diet eBook
- Attempt not to eat the 2nd half of this pasta dish
- ½ cup cream sauce series
- ¼ cup crumbled blue cheese
- 1 tbls chopped fresh sage or 1 tsp dried sage.
- 1 package butternut squash ravioli
- Cook ravioli according to package directions
- In sauce pan heat up cream sauce
- Add sage and blue cheese and stir until cheese is melted
- Drain pasta and add to sauce, toss gently to combine
If you are cooking for one, make the whole portion of pasta, refrigerate half. When you want to reheat. Do not microwave or the sauce will break. Instead, return the pasta/sauce mix to a pan, add a bit of liquid (milk, almond milk, water if you have no other options) and heat slowly, stirring gently. Slow and gentle is the key here. Enjoy!