Portabello Mushroom Ravioli in a Smoked Gouda Cream Sauce

.. so about salad week.. what had happened was.. that the weather broke a little bit and also I got a new attachment for my kitchen aid mixer.. the pasta sheet maker!  As you may have remembered from previous posts.. I’ve made pasta before.. specifically ravioli. I wasn’t thrilled with the texture of the pasta. I tried different dough recipes .. letting it sit different amounts of time.. and so on. It then occured to me that I was probably the issue. 😀

I’ve since mastered the art of linguine with the help of my chittara, but thought it was time to take on ravioli again  now that I don’t have to use the hand cranked beast.


With new and improved equipment at hand, off to work I went:

I chopped and sauteed mushrooms and garlic over medium heat with some butter, salt, pepper, and olive oil.

I started chopping but then I decided the stick blender would take care of it. Yay lazy.


I then proceeded to blend it all furious-like with my stick blender until it was pasty and much less attractive. I seasoned vigorously and added some bread crumbs.. which didn’t help the pretty factor.

It looks like pet food, but I assure it’s not.

I proudly rolled my first sheet without much of an issue. It was even, large enough.. I had a good feeling about the dough at this point.


The world’s best pasta sheet on the world’s ugliest counter top


I added some filling and covered with my second (even more awesome sheet).. I was feeling confident at this point.

Maybe a smidge more filling next time but by far the best looking ravioli that I’ve done so far.

The sauce was a breeze take one bechamel.. (roux with milk added) … add 6 oz of smoked gouda.. season liberally with salt and pepper.

Boil some amazing ravioli… and presto:

Just add tomatoes from the garden and thyme.


Ravioli = Success.


About The Confluent Kitchen

I am food obsessed. I love trying new recipes, putzing in the kitchen, making my own cheese and other random kitchen tom-foolery. Follow my exploits.. the good, the bad, and the burnt.
This entry was posted in Cooking, Gardening, Italian Food, Organic, Putzing in the kitchen and tagged , , , , , . Bookmark the permalink.

12 Responses to Portabello Mushroom Ravioli in a Smoked Gouda Cream Sauce

  1. siannaj says:

    MMMM cuz you are going to give me new cravings 🙂

  2. Madhu says:

    Wow! That looks professional! Too lazy to go to all that trouble these days….i just order in when i feel the craving coming on 🙂 But bravo!

    • I was really excited with how they turned out! I was able to cut a lot of the hassle out of the process, so it wasn’t terrible. I feel like it would take me an hour (not counting dough rest time) next time which is not horrible. But you’re right… So not worth the huge time investment all the time.

  3. Ben says:

    That’s one of the best looking non bacon recipes I’ve seen on this site. Wow. I had to look up chittara. A chittara sounds like it should be a spirit guide, yogi, or martial arts instructor. I liked the image of Mr. Miyagi helping you with linguini.

  4. thekittchen says:

    I am obsessed with Ravioli. I save time by buying fresh lasagna sheets to make ravioli instead of making pasta. It works really well and is so easy. You can buy the fresh lasagna sheets at Whole Foods.

    • Awesome. I did not realize they actually sold fresh sheets there! That’ll be good when I’m feeling particularly lazy (which is often).

      In general I am kind of obsessed with making food at home that you could probably get a lot cheaper and for less effort at the store.. cheese, bacon, sausage, pasta. I am an artisan food crafting nerd.

  5. Yummm! Your recipes are so great. This is a really good idea for ravioli filling and sauce! Thanks!

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