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)
• black pepper (to taste)

Steps

1. 1

   On a clean work surface or in a large bowl, create a well in the center of the '00' pasta flour.

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 shaggy dough forms.

4. 4

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

5. 5

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

6. 6

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

7. 7

   After the dough has rested, divide it into manageable pieces and roll it out into very thin sheets using a pasta machine or rolling pin.

8. 8

   Place small dollops of the cheese filling onto one sheet of pasta, spacing them evenly apart.

9. 9

   Place a second sheet of pasta over the top, pressing down around the filling to remove any air bubbles and seal the edges.

10. 10

    Cut the pasta into small squares (ravioles) using a pastry wheel or knife.

11. 11

    Bring a large pot of salted water to a boil. Cook the ravioles for 2-3 minutes or until they float to the surface and are al dente.

Notes

Ravioles du Dauphiné are traditionally very small, so try to keep your dollops of filling small and your pasta sheets as thin as possible. They are excellent served simply with melted butter or a light cream sauce.

Nutrition per serving

• French
• pasta
• main
• dinner
• homemade pasta
• vegetarian