Smoked Gouda Ravioli with Roasted Tomato Butter

Difficulty Level: Moderate

Total Time: 2 hours

Serving Size: 2-4 servings

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These homemade smoked Gouda ravioli are filled with creamy, smoky cheese and tossed in a rich roasted tomato butter sauce. Sweet, slow-roasted tomatoes and melted butter create the perfect balance of savory and tangy flavors, making this handmade pasta recipe a delicious twist on classic ravioli.

Ingredients:

• 1 cup ‘00’ wheat flour

• 1/2 cup semolina flour

• 2 eggs, 3 yolks

• 1/2 cup mascarpone

• 1/2 cup smoked gouda, shredded

• 1 cup cherry tomatoes

• 2 tbsp. extra virgin olive oil

• 8 tbsp. salted butter

• Basil for garnish

• Parmigiano to taste

Directions:

Roasted Tomato Butter:

1. Preheat the oven to 425°F.

2. Add the cherry tomatoes to an oven-safe dish or baking sheet. Drizzle with olive oil and bake for about 15-20 minutes until they begin to split open.

3. Remove from oven and add to a blender along with 1 stick of butter. Blend until smooth.

   
   

Smoked Gouda Ravioli:

1. Mix the flours and form a well. Add the eggs and yolks, whisking with a fork while gradually incorporating the flour. Knead for 10 minutes until smooth, then wrap in plastic and rest 30 minutes.

2. For the filling, add the mascarpone and smoked gouda to a blender and blend until smooth. Add to a piping bag and set aside.

3. After the dough has rested, divide into four even pieces and roll out into long, thin sheets. (7 on the Marcato Atlas pasta machine or KitchenAid pasta roller attachment).

4. Place about 1/2 tsp. dollops of the filling onto one of the pasta sheets. Take a second pasta sheet and place over top. Using a stamp, press and seal to shape the ravioli.

5. Bring a large pot of water to a boil, add plenty of salt. Cook the ravioli until they float to the top, about 2-3 minutes. Reserve 3/4 cup pasta water.

6. Melt the roasted tomato butter in a large sauté pan over low heat. Strain the ravioli and add them to the pan along with 1/4 cup pasta water. Toss on medium heat.

7. Plate and top with basil and grated Parmigiano.