Ravioli Stuffed with Beemster XO |

Ravioli Stuffed with Beemster XO

Ingredients:1 cup coarsely grated Beemster® XO and Beemster Herbs 1 tablespoon parsley, finely chopped 1 tablespoon chives, finely chopped 1 tablespoon basil, finely chopped 2 egg yolks Pinch of nutmeg 2 cups fresh pasta dough 1 cup cream Freshly ground pepper
Directions:To make the filling, combine the grated cheese and parsley, chives, basil, egg yolks, nutmeg and freshly ground pepper. Roll out the pasta dough on a worktop that has been lightly dusted with flour until it is around 1/8 inch thick. Cut the dough into two sheets of equal size and place spoonfuls of the filling on one sheet every 2 inches. Cover with the other sheet and press down gently with your fingers around each spoonful of filling to create the raviolis. Cut out the raviolis using a round shape (or other fun shape), press down on them once again (primarily to squeeze out the air bubbles) and place them on a clean dishtowel. Boil the raviolis for 4 to 5 minutes and drain. Add the cream and heat gently. Sprinkle with chives and serve on warm plates

Ingredients:1 cup coarsely grated Beemster® XO and
Beemster Herbs
1 tablespoon parsley, finely chopped
1 tablespoon chives, finely chopped
1 tablespoon basil, finely chopped
2 egg yolks
Pinch of nutmeg
2 cups fresh pasta dough
1 cup cream
Freshly ground pepper

Directions:To make the filling, combine the grated cheese and
parsley, chives, basil, egg yolks, nutmeg and freshly
ground pepper. Roll out the pasta dough on a worktop
that has been lightly dusted with flour until it is around
1/8 inch thick. Cut the dough into two sheets of equal
size and place spoonfuls of the filling on one sheet
every 2 inches. Cover with the other sheet and press
down gently with your fingers around each spoonful of
filling to create the raviolis. Cut out the raviolis using
a round shape (or other fun shape), press down on
them once again (primarily to squeeze out the air
bubbles) and place them on a clean dishtowel. Boil the
raviolis for 4 to 5 minutes and drain. Add the cream
and heat gently. Sprinkle with chives and serve on
warm plates

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5 Responses to “Ravioli Stuffed with Beemster XO”

michelle @ TNSon 02 Apr 2008 at 2:16 pm link comment

i don’t know exactly what beemster is, but it’s sure fun to say. beemster. beemster.

it seems like my favorite cheese, prima donna, which is kinda like a nutty, sweet, complex aged gouda. i wonder if i could use that?
robin (caviar and codfish)on 02 Apr 2008 at 4:19 pm link comment

Does the beemster melt well? I love it, but haven’t used it in cooking before.
igadminon 03 Apr 2008 at 9:59 am link comment

Beemster is an aged gouda like Prima Donna. Just a different brand name. I’m sure you could use Prima Donna in the recipe.
igadminon 03 Apr 2008 at 10:00 am link comment

Beemster XO is an extra! double! aged gouda so as an aged cheese it doesn’t melt as well as a younger cheese. I would experiment to see if the consistancy is to your liking.
Noble Pigon 09 Apr 2008 at 9:52 am link comment

I love this cheese. I just bought some yesterday to serve at a Sauterne tasting which is the perfect wine for this cheese.