Despite the fact that my studio kitchen is barely large enough to turn around in, it’s always difficult for me to say no to a shiny new kitchen toy. I also happen to have a talent for rationalizing the purchase of cool specialty equipment in the name of feeding myself; thus, the introduction of a beautiful pasta machine to my collection of gadgets, and the impetus for several rounds of ravioli experimentation! In honor of the season, I decided to make mushroom ravioli, flavored with parsley and spring onion, and studded with toasted walnuts. And with Beemster X-O in my arsenal, I couldn’t resist whipping up a rich and creamy sauce to drizzle on top!
With its toothsome, meaty flavors, I knew that Beemster’s “Extra-Old” X-O would be a perfect counterpoint to the umami bite of a sautéed mushroom ravioli and walnuts. Paired with a crisp and refreshing Alsatian white wine, my Sunday supper was instantly transformed into a mealtime masterpiece.
For my pasta dough, I loosely followed Bob’s Red Mill Basic Pasta Recipe, which uses semolina flour as a base. I found that the semolina produced a perfect-consistency dough, but I’ve also made pasta with all-purpose flour in the past, with some success. While this recipe can absolutely be reproduced without the help of a pasta machine, I’ve found that the machine helps to create a more delicate and consistent pasta texture.
Mushroom Ravioli with Beemster XO and Toasted Walnuts
BASIC PASTA DOUGH
- 1 ½ cups semolina flour
- 2 eggs
- 2 tablespoons water
- 2 tablespoons olive oil
- ½ teaspoons salt
- Some all-purpose flour for dusting
- 2 tablespoons olive oil
- 10 ounces mushrooms roughly chopped
- 1 chopped white or yellow onion
- 3 cloves chopped garlic
- ½ cup walnuts roughly chopped
- ¼ cup chopped parsley
- Salt and pepper to taste
- FOR THE DOUGH: Whisk together the semolina flour and the salt.
- Make a well in the middle and add the eggs, water, and oil; mix with a wooden spoon until it's all come together, adding a bit of water or a bit of flour as needed. The dough should stick together without clumps, and should not be too tacky.
- Wrap your dough in plastic and let it rest for about 20 minutes, then knead it on a surface lightly-dusted with all-purpose flour for about ten minutes, until it's stretchy and elastic
- Follow the directions on your pasta machine, or use a rolling pin to flatten your dough, and then cut your pasta into whatever size and shape you want.
- FOR THE FILLING: Toast walnuts lightly in an un-oiled pan over medium heat, taking care not to let them burn and stirring frequently.
- Combine onion, garlic, toasted walnuts, parsley, and a sprinkle of salt and pepper in a pan coated with olive oil over medium heat; cook about 10 minutes, stirring frequently.
- Remove from heat and set aside to cool.
- Trace around each mound of filling with a pastry brush dipped in water,, before placing a second thinly-rolled sheet of pasta directly on top.
- Press down lightly around each mound, and either cut each pasta by hand, or use a ravioli-cutter if you have one, making sure to seal the edges!
- Boil your filled ravioli for about 5 minutes, or until they rise and bob at the surface. You may need to work in batches, as to avoid crowding your pot.
- Drain your cooked raviolis on a cooling rack and set aside.
- FOR THE BEEMSTER XO SAUCE: Heat butter over medium-low heat In a large saucepan, until it melts.
- Whisk in flour and cook for about 3 minutes.
- Add milk slowly, whisking constantly.
- Cook another 2 minutes or until sauce is thickened.
- Add gouda and stir over medium-low heat until cheese is melted.
- Drizzle your sauce over the mushroom ravioli, adding a bit of chopped parsley to garnish.