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Old 05-12-2011, 08:50 PM   #1
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What sauce to make for buffalo chicken ravioli?

My local Italian deli sells homemade buffalo chicken ravioli. I bought some to make this weekend, but what kind of sauce would work best? I'd like something different than marinara, which I'm not really good at making (although I have a jar of Rao's arrabiata if I need it).
Thanks!

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Old 05-12-2011, 09:14 PM   #2
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I would make some kind of blue cheese sauce. That would be tasty!
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Old 05-12-2011, 09:21 PM   #3
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Good idea, Joy.

I make a simple but effective bleu cheese sauce by adding bleu cheese to ranch dressing.
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Old 05-12-2011, 09:31 PM   #4
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I was going to suggest a Frank's hot sauce based sauce for the ravs until I read Joy's idea. So I suggest you combine the two ideas and make a blue cheese/hot sauce topping for the ravs.
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Old 05-12-2011, 10:37 PM   #5
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I'd probably fry the raviolis and have the sauce(s) for dipping. Finger food.
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Old 05-12-2011, 11:12 PM   #6
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Yeah, I was thinking something nice and creamy...how spicy are the raviolis?
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Old 05-13-2011, 12:10 AM   #7
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I know we serve a light white wine cream sauce with gorgonzola cheese in it at work, but I've never paid much attention while they make it, so I googled it and this one looks like it might work with buffalo chicken ravioli:

Gorgonzola Sauce Recipe | Yummly
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Old 05-13-2011, 07:18 AM   #8
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Thanks for these. I'm not sure how spicy they are 'cause we haven't tried them yet, but the ingredients dint list blue cheese, they told me they make them with shredded chicken and buffalo sauce. I like the idea of a simple cream sauce. My husband would like the blue cheese mixed in, can you eat blue cheese sauce hot? Does the cheese melt when you cook it? I only ever had it cold in dressing. Or should I sprinkle it on top?

I like the idea of breeding and frying them too I can serve them with a salad if we have leftovers.

Would I cook them before I bread and deep fry them or just defrost them and then egg and bread them?

Thanks!
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Old 05-13-2011, 08:05 AM   #9
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Imo, I would just make the sauce blue cheese, then if I didn't find the ravioli spicy enough, you could add some hot sauce in. They could be really hot to begin with and the extra heat might make them inedible.

I have had blue cheese hot before crumbled over a steak, they were pretty large pieces, but they did melt down quite a bit. I would be sure to cut up some celery to serve with the ravioli and blue cheese sauce just to make it authentic and tasty.
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Old 05-13-2011, 12:40 PM   #10
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I'm not sure about blue cheese dressing, but the blue cheese sauce I listed should be served hot. Yes, the cheese will melt in, but you'll still taste it. If you're thinking about appearance you can always add extra as a garnish, or reserve some from the recipe and sprinkle it on after instead of melting it all in.
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