Ravioles du Dauphiné

Ingredients

• 230 g '00' pasta flour
• 2 eggs (whole)
• 3 egg yolks
• 100 g comté cheese (grated)
• 3 tbsp crème fraiche
• 5 tbsp fresh ricotta
• 2 tbsp parsley (chopped)
• salt (to taste)
• pepper (to taste)

Steps

1. 1

   On a clean work surface, mound the '00' pasta flour and create a well in the center.

2. 2

   Add the 2 whole eggs and 3 egg yolks into the well.

3. 3

   Gently whisk the eggs with a fork, gradually incorporating the flour from the edges until a dough begins to form.

4. 4

   Knead the dough by hand for about 8-10 minutes until it is smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.

5. 5

   In a medium bowl, combine the grated Comté cheese, crème fraîche, fresh ricotta, and chopped parsley.

6. 6

   Season the filling mixture with salt and pepper to taste, then mix until well combined.

7. 7

   Roll out the pasta dough using a pasta machine or rolling pin into very thin sheets.

8. 8

   Place small dollops of the filling onto one sheet of pasta, spaced about an inch apart.

9. 9

   Place another sheet of pasta on top, pressing down around the filling to remove air bubbles and seal the edges.

10. 10

    Cut the ravioli into small squares using a pastry wheel or knife.

11. 11

    Bring a large pot of salted water to a boil. Cook the ravioli for 2-3 minutes or until they float to the surface.

Notes

Ravioles du Dauphiné are traditionally very small. Ensure the pasta sheets are rolled as thin as possible for the best texture.

Nutrition per serving

• main
• pasta
• vegetarian
• dinner
• handmade
• cheese