Hi there. In honor of the fantastic Mix Up Some Romance Giveaway (put together by the delightful Hennessee Andrews) one lucky reader can win a Kitchenaid Mixer!!! Please note.. This ships to the U.S. Only. Non US winners will instead receive a $100 Amazon Gift Card!
So, in light of that, I’m posting my favorite recipe using my own beloved mixer. Ravioli with Smoked Gouda Sauce.
2 cups semolina flour (AP works too)
1 tbsp olive oil
1/2 tbsp salt
1 16oz. package of fresh mushrooms (baby bellas preferrably) sliced
1 clove garlic minced
Salt to taste
Pepper to taste
1 tbsp butter
1 tbsp olive oil
1 tbsp butter
1 tbsp flour
1 cup heavy cream
10 oz. Gouda, shredded (smoked if you can find it)
To prepare dough:
I typically do this in a giant bowl because I don’t want to chisel egg crust off my counter, but, totally up to you.
Pour flour into a large bowl, make a well in the center. Dump in 2 eggs, slightly beaten, salt, and the olive oil. Use a fork to combine it all. It should most likely be rather crumbly at this point. Add small portions of water until the dough comes together. It should be somewhat sticky, but not super wet. Wrap in cling wrap and let rest for an hour in the refrigerator.
To make filling:
Combine all ingredients in a pan on the stove and saute until cooked through. Then put into food processor and mince until almost paste like. Set aside to cool.
To turn the dough into magically thin sheets:
Break out your Kitchen-Aid (or you can do this with an old crank style pasta sheeter or even a rolling pin) and attach the pasta sheeter.
Divide the dough into quarters and flatten into the shape of a hershey bar. If it’s thicker, that’s okay.
Dust the sheeter with a little flour so it doesn’t stick, then run the dough through on the thickest setting on the lowest speed. It’s going to be ugly. That’s ok. Fold it and run it through on the same setting again. Notice how it looks less ugly this time?
Drop it down one setting and run through again. Repeat until you’ve made it to the 5th setting. Then proceed to the next step.
To prepare ravioli:
I have one of those old fashion metal dye sets. I just slap the dough on it, put the filling in, brush a little water on the edges so they seal, Slap the cover on, and roll it out. It makes 12 at a time. I got it at a restaurant supply store, but I’m sure kitchen supply stores like Williams Sonoma will be happy to rip you off for one. Put one large pot of water on to boil.
To make sauce:
Combine flour and butter in a med sauce pan. Stir over medium heat until the roux combines. Add 8 oz heavy cream. Whisk to combine. Add shredded gouda. Stir until combined and melty. Season to taste. Remove from heat and set aside.
To boil ravioli:
Boil until they float. Should be 3 minutes-ish. Plate with sauce and sprinkle chopped tomato and thyme over it.
Now, I picked this even though it was a little advanced because I’m a bit of a foodie, just like the characters in my sexy series, Private Relations. Two of the Private Relations ladies run Edible Innovations, a catering firm. Throughout the entire series, someone is always cooking up something good, though. 😉
Be sure to check it out if you haven’t already!
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Want to enter this awesome contest for your chance to win your OWN Kitchen-Aid Stand Mixer?? Or your choice of one electronic copy of my books? The contest ends October 9th. I’ll be checking my facebook likes at that time and randomly contacting one lucky winner!!