Pasta Sauce or Salad Dressing with Gorgonzola and Ricotta

Put the gorgonzola and ricotta and buttet, all at room temperature, into a Cuisinart or a blender with  2 -6 Tbsp milk to make a fairly liquid puree. Make it a little more liquid for a salad dressing than for a pasta sauce. Transfer to a bowl add the chopped onion, chopped celery, salt and pepper. Mix well.

For pasta: Cook the pasta, toss in butter or olive oil, and add the gorgonzola mixture diluted just before adding with one or two Tbsp of the pasta water if it is too thick.

For salad dressing: Add a couple of Tbsp olive oil and mix well before serving.

Variation: (1) Use paprika instead of pepper.
                  (2) Put one raw egg with the cheeses for pasta sauce.
                  (3) Put one hard boiled egg in with the cheeses and increase liquid for salad dressing.