Difficulty Level: Moderate
Total Time: 2 hours
Serving Size: 2-4 servings
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 vigin olive oil
8 tbsp. salted butter
Basil for garnish
Parmigiano to taste
Roasted Tomato Butter:
Preheat the oven to 425°F.
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.
Remove from oven and add to a blender along with 1 stick of butter. Blend until smooth.
Smoked Gouda Ravioli:
In a bowl, mix together the two types of flour and create a well. Add in the eggs and yolks. Using a fork, whisk the eggs, slowly bringing in the flour to form the dough. Once the dough has formed, knead for about 10 minutes. Wrap tightly in plastic wrap and let rest for a minimum of 30 minutes. The dough can also be made ahead of time and rest overnight.
For the filling, add the mascarpone and smoked gouda to a blender and blend until smooth. Add to a piping bag and set aside.
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).
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.
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.
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.
Plate and top with basil and grated Parmigiano.