Delicious!  Not exactly a simple recipe, but if you feel like spending an evening making something beautiful in the kitchen, give this a try.  The pasta is exceptional - like butter.  I am going to try it the next time I make other pasta shapes.  I paired this with a Cabernet Blanc, a light rose from Barboursville, VA.
Source: Adapted from Epicurious' Arugula and Goat Cheese Ravioli 

For Pasta Dough
  • 1 1/4 cups cake flour (not self-rising)
  • 1/2 cup all-purpose flour plus additional for kneading
  • 4 large egg yolks
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon salt
For filling
  • 2 tablespoons unsalted butter
  • 1 1/2 teaspoons finely chopped garlic
  • 3/4 teaspoon salt
  • 3/4 teaspoon black pepper
  • 5 oz of arugula salad blend 
  • 1/2 cup soft mild goat cheese (4 1/2 oz)
  • 1/2 cup ricotta (preferably fresh; 4 1/2 oz)
For sauce
  • 1/2 stick (1/4 cup) unsalted butter
  • 1 tablespoon finely chopped garlic
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt 
  • 1/4 cup extra-virgin olive oil

Make pasta dough:
Blend together all dough ingredients in stand mixer with the dough hook.  Add water 1 tablespoon at a time if needed.  Dough will form a ball when mixed.  Allow to stand covered with a dish towel. 

Make filling while dough stands:
Heat butter in a 12-inch heavy skillet over moderate heat until foam subsides, then add garlic, salt, and pepper and cook, stirring occasionally, until garlic begins to turn golden, 1 to 2 minutes. Add greens and cook, turning with tongs, until it is wilted, 2 to 4 minutes. Transfer mixture to a fine-mesh sieve and press with back of a wooden spoon to extract excess liquid, then finely chop.

Stir together mixture and cheeses in a bowl.

Make ravioli:
Cut dough into 6 equal pieces. Cover 5 pieces with plastic wrap and pat out remaining piece into a flat rectangle. Generously dust with flour.

Set rollers of pasta maker on widest setting. Feed rectangle, a short side first, through rollers. Fold rectangle in thirds, like a letter, and feed it, a short side first, through rollers. Repeat 6 or 7 more times, folding dough in thirds and feeding it through rollers, a short side first each time, dusting with flour to prevent sticking. Turn dial to next (narrower) setting and feed dough through rollers without folding, a short side first. Continue to feed dough through without folding, making space between rollers narrower each time, until the second to narrowest setting is used. (Do not roll too thin or pasta will tear when filled.)

Put sheet of dough on a lightly floured kitchen towel (not terry cloth) with a long side nearest you. Drop 5 or 6 rounded teaspoon-size mounds of filling 1 1/2 inches apart in a row down center of right half of sheet, then lift left half of sheet and drape over mounds. Press down firmly but gently around each mound, forcing out air. (Air pockets increase the chance that ravioli will break during cooking.) Cut pasta (between mounds) with a sharp knife into roughly 2 1/2-inch squares. Line a large shallow baking pan with a clean dry kitchen towel (not terry cloth), then arrange ravioli in 1 layer in it. Make more ravioli with remaining pieces of dough and remaining filling in same manner, transferring to lined pan.

Make sauce:
Heat butter in cleaned 12-inch heavy skillet over moderate heat until foam subsides.  Add garlic, pepper, and salt and cook, stirring frequently, until garlic begins to turn golden, about 2 minutes. Add oil, swirling skillet to combine, and remove from heat. (Leave sauce in skillet.)

Cook ravioli:
Bring a 6- to 8-quart pot of salted water to a boil over high heat, then reduce heat to a gentle boil. While water is heating, reheat sauce over low heat if necessary.

Add ravioli to gently boiling water, carefully stirring to separate, and cook, adjusting heat to keep at a gentle boil, until pasta is just tender, 2 to 3 minutes. Lift cooked ravioli with a slotted spoon, draining well over pot, then transfer to skillet with sauce and gently swirl skillet to coat pasta.  

Serve with grated Parmesan cheese if desired. 

Read More
Here are two recipes from a feature on 50 Mac & Cheese Recipes in Food Network Magazine.  It uses one basic recipe and then walks you how to change it into the different versions.  The lobster one was luscious and I really liked the butternut squash one but I will halve the blue cheese if I make it again as we found it very strong.  Find all 50 recipes on their website. 
Classic Baked Mac and Cheese 
Kosher salt
8 ounces fusilli or other short pasta
4 tablespoons unsalted butter, plus more for the baking dish
1/4 cup all-purpose flour
2 cups whole milk, heated
1 bay leaf
Pinch of freshly grated nutmeg
2 1/2 cups shredded sharp white cheddar cheese
1 1/2 cups shredded gruyere cheese

Bring a pot of salted water to a boil; add the pasta and cook until al dente. Reserve 1 cup cooking water, then drain the pasta. Preheat the oven to 400 degrees F.

Meanwhile, melt the butter in a large saucepan over medium heat. Whisk in the flour and cook, whisking, 2 minutes, then whisk in the milk. Add the bay leaf, nutmeg and 1 teaspoon salt and simmer, whisking occasionally, until thick, 8 minutes. Remove the bay leaf and stir in 2 cups cheddar and the gruyere. Stir in the pasta and the reserved cooking water to make a loose sauce.
Butter a 2-quart baking dish; add the pasta mixture and top with the remaining 1/2 cup cheddar. Bake 15 minutes.

Lobster Make Classic Baked Mac and Cheese

Using all cheddar; add 12 ounces chopped cooked lobster. Top with the cheese and a mix of 1/2 cup panko, 1/4 cup chopped chives and 1 tablespoon melted butter; broil until golden. (Do not bake.)
Blue Cheese-Butternut
Peel and cube 1 small butternut squash; roast at 425 degrees F until tender, about 20 minutes. Make Classic Baked Mac and Cheese, using 2 1/2 cups cheddar in the sauce and replacing the gruyere with 3/4 cup crumbled blue cheese; add the squash. Top with 1/4 cup each cheddar and blue cheese and broil until melted. (Do not bake.)

Read more at:
Delish.  Loved it.
  • 1 cup flour
  • 7 tablespoons cold unsalted butter, 5 tbsp. cut into cubes
  • 1 teaspoon salt
  • 3 tablespoons ice water
  • 3/4 pound leeks, white and light green parts only, halved lengthwise and sliced crosswise 1/8 inch thick
  • 1 cup heavy cream ( I lightened this up with half and half)
  • 2 eggs
  • 1/4 teaspoon pepper
  • 4 ounces goat cheese, diced
  1. In a food processor, pulse the flour, 5 tbsp. cubed butter and 1/4 tsp. salt until crumbly. Add the ice water and pulse until a dough forms; transfer to a floured surface. Knead the dough twice, then form into a disk; wrap and refrigerate for 1 hour. (I did this the night before using my stand mixer to shave off some time).
  2. Transfer the dough to a floured surface; roll into an 1/8-inch-thick round. Transfer to a 9-inch pie plate. Trim the overhang to 1/2 inch; crimp the edges. Refrigerate for 30 minutes.  (I don't understand this step.  This seemed pointless so I skipped it).
  3. Position a rack in the center of the oven and preheat to 375 degrees . Remove the tart shell and prick it all over with a fork. Line the inside with foil; fill with pie weights (or dried rice or beans) and bake for 20 minutes. Remove the weights and foil and bake again until fully cooked, about 10 minutes. Let cool.  ( I did not need the last 10 minutes of this - mine was already done).
  4. Rinse the sliced leeks in cold water. In a medium skillet, melt the remaining 2 tbsp. butter over medium heat. Add the leeks; cook until soft, 5 minutes.
  5. In a bowl, whisk the cream, eggs, remaining 3/4 tsp. salt and the pepper.
  6. Distribute the leeks and cheese in the cooled shell. Pour the cream mixture on top. Bake for 20 minutes. Remove, transfer the oven rack to the top shelf, then bake again until set, 15 minutes. Transfer to a rack; let rest for 10 minutes.

Leeks are great.  They are similar to onions and are wonderfully fragrant and flavorful.  However, they do get pretty dirty so be sure to clean them well or you'll get a little dirt in your food!

Source: Rachael Ray Mag
Source: Rachael Ray's Big Orange Book (with changes)

1 tube of refrigerated pizza dough
3 garlic cloves, finely chopped
2 cups of shredded fontina cheese 
8 slices of prosciutto
1 cup of chopped dates
1 bunch of arugula, stem ends removed
1.5 tablespoons of lemon juice
1 tablespoon of extra virgin olive oil
salt and pepper

Preheat the oven to 400F.

Unroll dough onto baking sheet. Sprinkle garlic evenly over the dough.  Cover with cheese,  proscuitto, and dates.  Bake until crisp for about 15 minutes.  

Toss the arugula with lemon juice, oil, salt, and pepper.

When the pizza comes out of the oven, top with greens.  Cut into slices and serve.

This is wonderful with white wine!
Friday nights are for indulgence and there is nothing I love more than eating rich cheese and drinking wine snuggled up with my husband.  The dates are a new recipe for us that we loved.  I first had something similar to this at a Spanish restaurant in Charlottesville called Mas.  We've also had them at a few other Spanish tapas restaurants and this recipe really nailed it.  We loved these with the other cheeses and wine.  

Stilton-Stuffed Dates with Prosciutto 
Source: Wine Bites by Barbara Scott-Goodman
12 dates, pitted
2-3 oz of Stilton cheese, crumbled 
6 thin slices of prosciutto, cut in half lengthwise 

Preheat the oven to 350.  Line a baking sheet with aluminum foil.

Cut a lengthwise slit in each date.  Stuff each one with just enough cheese to fill the cavity but not spill out.  Pinch the stuffed dates closed.

Wrap each date in a piece of prosciutto and arrange them, seam-side down, on the prepared pan.

Bake for 10 minutes.  Remove from the oven, and using tongs, carefully turn the dates.  Return to the oven and bake until browned and crisp, about 10 minutes longer.  

Note: Working with prosciutto can be frustrating because it is so thin.  I kept the meat on the paper when handling it.  I cut it on the paper and placed the date on the end of each slice and just rolled it along the strip.  

We paired these dates with the rest of the Stilton (which also featured cranberries!), Emmental cheese (a hard Swiss), and Le Petite Creme (a soft cheese like a Brie but is almost liquid in the center, even fresh out of the refrigerator making it perfect for spreading).  

Stilton is an English Blue cheese, the official type made only in 6 dairies.  There is a blue vein that runs throughout the cheese representing the penicillin mold.  It is paired best with a port or sherry but by that token, a sweet white wine as well. (Source: Cheese & Wine by Janet Fletcher).  
We eat our cheese on bread and crackers and pair it with apples or pears, honey, apple jelly, apricot preserves, and usually chopped dates or figs.  We love to play around with the different combinations you can make to see how the taste of the cheese changes.  We finished it all off with a petite Shriaz and a "Sweet Red."