Raviole du Dauphiné

Raviole du Dauphiné

A tiny, tender stuffed pasta from the Dauphiné region of southeastern France, traditionally filled with a soft mixture of fresh cheese, Comté, parsley and a little butter, then served scattered with even more butter and finely grated cheese.

Prep

45 min

Cook

4 min

Total

49 min

Serves

4 (about 40 ravioles)

Difficulty

Medium

Recipe ingredients

• •250 g (8½ oz / 2 cups) type 00 or all-purpose flour, French farine type 45, plus extra for dusting
• •2 whole large eggs
• •30 ml (2 tbsp) olive oil
• •60 ml (¼ cup) water, lukewarm, adjust as needed
• •1 g (¼ tsp) fine sea salt, for the pasta dough
• •200 g (7 oz) fresh fromage blanc, or fresh ricotta or faisselle, well drained
• •60 g (½ cup grated) Comté, aged, finely grated; Gruyère is the closest substitute
• •20 g (1½ tbsp) unsalted butter, softened, for the filling
• •15 g (¾ cup loosely packed) flat-leaf parsley, leaves only, finely chopped
• •1 g (¼ tsp) fine sea salt, for the filling
• •0.5 g (a pinch) freshly grated nutmeg
• •60 g (4 tbsp) unsalted butter, for finishing
• •40 g (⅓ cup grated) Comté or Gruyère, to serve

Steps

1. 1 Make the dough: mound the flour on a clean work surface (or in a bowl), make a well in the centre and add the eggs, olive oil, water and salt. Mix with a fork, then knead by hand for 8–10 minutes until smooth and elastic. Wrap in cling film and rest at room temperature for 30 minutes.
2. 2 Make the filling: in a bowl, mash the fromage blanc with a fork to remove any lumps, then beat in the butter, grated Comté, chopped parsley, salt and nutmeg until you have a smooth, spreadable paste. Taste and adjust salt. Cover and chill while you roll the dough.
3. 3 Roll the dough very thinly — about 1.5 mm (1/16 inch). A pasta machine is easiest: pass through the widest setting, then progressively thinner settings, finishing at the second-to-last setting. Cut into strips about 6 cm (2½ inches) wide. If rolling by hand, flour lightly and use a long rolling pin.
4. 4 Pipe or spoon a thin line of filling (about 8 g / 1 tsp per portion) down the centre of each strip, leaving 3 cm (1¼ inch) gaps between portions. Brush the dough between and around the mounds lightly with water.
5. 5 Lay a second sheet of rolled dough over the top. Press down firmly around each mound of filling, working out any air pockets — traditional ravioles are open-faced, but a sealed version holds together more easily for home cooks. Cut into small squares or rounds about 4 cm (1½ inches) across. A fluted pasta wheel works well.
6. 6 Line a tray with a clean tea towel dusted with semolina or flour and arrange the ravioles in a single layer without touching. They can be cooked now, or chilled (covered) for up to 24 hours.
7. 7 Bring a wide pan of generously salted water to a gentle simmer (not a rolling boil — the ravioles are delicate). Slide in the ravioles and cook for 3–4 minutes; they are done when they float to the surface and the pasta feels tender when tested.
8. 8 Meanwhile, melt the 60 g butter in a small pan over low heat until just golden and smelling nutty. Lift the ravioles out with a slotted spoon, drain briefly and arrange on warm plates.
9. 9 Spoon the hot brown butter over the ravioles, scatter with the grated Comté and a little extra chopped parsley, and serve immediately.