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.