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Round Ravioli Stuffed with Beemster® Classic
Round
Ravioli Stuffed with Beemster® Classic in a
Cream Sauce
Lunch or dinner entrée
Serves 2-4
1 cup coarsely grated Beemster® Classic 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
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.
Cream Sauce
Lunch or dinner entrée
Serves 2-4
1 cup coarsely grated Beemster® Classic 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
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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