Roquefort Cavatelli

I briefly touched on the idea of miso cavatelli and look forward to making it as soon as we get back to our western kitchen.  In the meantime my mind began to juxtapose other ingredients.  What if we replaced the ricotta cheese with Roquefort and even bumped the flavor with powdered blue cheese.  These pasta bites would explode with a creamy, salty, blue veined  flavor and still have the toothsome bite of cavatelli.  And what then would be a suitable foil for this intense pasta:  arugula, skate, tuna, sea scallops, roasted pear steak?  The idea is young.  Furthermore, are there other juxtapositions which would make the common unique?