{"id":3405,"date":"2014-02-05T19:25:48","date_gmt":"2014-02-06T00:25:48","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=3405"},"modified":"2022-05-11T05:57:55","modified_gmt":"2022-05-11T09:57:55","slug":"mushroom-ravioli-beemster-xo-toasted-walnuts","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/mushroom-ravioli-beemster-xo-toasted-walnuts\/","title":{"rendered":"Mushroom Ravioli with Beemster XO and Toasted Walnuts"},"content":{"rendered":"
\n
\n
\"\"<\/div>\n<\/div>\n<\/div>\n

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<\/a> in my arsenal, I couldn’t resist whipping up a rich and creamy sauce to drizzle on top!<\/p>\n

With its toothsome, meaty flavors, I knew that Beemster’s “Extra-Old” X-O<\/a> would be a perfect counterpoint to the umami bite of a saut\u00e9ed mushroom ravioli and walnuts. Paired with a crisp and refreshing Alsatian white wine<\/a>, my Sunday supper was instantly transformed into a mealtime masterpiece.<\/em><\/p>\n

For my pasta dough, I loosely followed Bob’s Red Mill Basic Pasta Recipe<\/a>, which uses semolina flour<\/a> 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\u2019ve found that the machine helps to create a more delicate and consistent pasta texture.<\/em><\/p>\n

<\/div>
\n \n<\/div>\n

Mushroom Ravioli with Beemster XO and Toasted Walnuts<\/h2>\n
<\/div>\n\n
<\/div>\n\n
<\/div>\n\n
<\/div>\n
\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n \n<\/div>\n
<\/div>\n
<\/div><\/path><\/g><\/g><\/g><\/svg><\/span>
<\/div><\/div>\n\n
<\/div>\n
\n\t
\n \t
<\/div><\/path><\/g><\/g><\/svg><\/span>
<\/div><\/div>\n\t\t\n <\/div>\n
\n
<\/div><\/path><\/g><\/g><\/svg><\/span>
<\/div><\/div>\n\t\t
Servings <\/span>4<\/span><\/div><\/div>\n <\/div>\n<\/div>\n\n

Ingredients
<\/div>  <\/h3>

BASIC PASTA DOUGH<\/h4>