Directions

1. Make your French ravioli: lay out 2 fresh pasta sheets on a cutting board. 
2. In a small mixing bowl, combine the Treasure Cave Crumbled Blue Cheese, creme fraiche, mascarpone, and salt and pepper with a rubber spatula. Be sure to break up any large chunks of blue cheese as you mix.  
3. Spoon into a piping bag.  
4. Brush one side of the pasta sheet with the beaten egg mix and begin dolloping the mixture onto the sheet in two rows of seven, leaving space around the edges for trimming and sealing. Repeat this with the second pasta sheet.  
5. Once done filling, brush the edges with a little more egg wash and top with another pasta sheet, being sure to push out as much air as possible when sealing them together.  
6. Using a chopstick or a long skewer, gently press down between each row of filling going both ways to clearly mark out each pocket of filling. Repeat with all the pasta sheets and filling.  
7. Use a rotary cutter to trim the edges on all sides and cut your 2x7-inch sticks.  
8. Set the ravioli on a sheet tray or plate in the fridge or freezer for 10-15 minutes to chill.  
9. Setup your three-step dredge station: place the flour, beaten eggs and the seasoned breadcrumbs in their own dishes and set aside. 
10. In a saucepan, bring 2 quarts of salted water to a boil. Remove ravioli from the fridge or freezer and gently place it into the water and cook for 2 minutes. Be sure to save ½ cup of the pasta water. Place on a drying rack or oiled sheet tray to dry before dredging. 
11. In the same saucepan, heat 1 quart of neutral oil to 375 degrees F. Carefully dip the ravioli into the flour, then the eggs, followed by the breadcrumbs. Repeat until all sticks are dredged and covered completely.  
12. Once the oil is ready, fry for 2 minutes on each side or until golden brown and place on the drying rack while you make your sauce.  
13. In a pan over medium heat, whisk the browned butter, Treasure Cave Blue Cheese, and 2 tablespoons of the pasta water to combine. Break up any large chunks of cheese as needed. 
14. Cook for 2-3 minutes before slowly adding heavy cream to thicken. Cook for an additional 4-5 minutes until the sauce begins to bubble and thicken. 
15. Plate the fried ravioli sticks, garnish with parsley and serve with sauce on the side for dipping.