Equipment
* optional
Ingredients
Pasta Dough
- 300 g all-purpose flour
- 3 eggs, room temperature
- 15 ml olive oil
- 3 g salt
Cheese Filling
- 100 g comte cheese, grated
- 100 g emmental cheese, grated
- 150 g fromage blanc
- 20 g fresh parsley, roughly chopped
- 1 egg
White Wine Butter Sauce
- 80 g unsalted butter, cut into cubes
- 60 ml dry white wine
- 1 shallot, finely minced
- salt
- black pepper
Nutrition (per serving)
Method
In a food processor, pulse the all-purpose flour, 3 eggs, olive oil, and 3g of salt until the mixture resembles coarse sand, then process until it just comes together into a dough ball.
Turn the dough out onto a surface, knead briefly until smooth, wrap tightly in plastic wrap, and let it rest at room temperature for 30 minutes to hydrate the flour.
While the dough rests, place the grated Comte, Emmental, fromage blanc, fresh parsley, and 1 egg into the cleaned food processor bowl. Process until a thick, uniform paste forms. Transfer to a piping bag or a bowl.
Cut the rested pasta dough into four pieces. Working with one piece at a time and keeping the others covered, run the dough through a pasta machine, progressively adjusting the rollers until you reach the thinnest setting.
Lay a rolled pasta sheet flat. Pipe or drop half-teaspoon-sized mounds of the cheese filling in a grid pattern, spacing them about 2 centimeters apart. Drape a second pasta sheet over the top, press gently around each mound to expel air, and seal the edges. Cut into small squares using a ravioli cutter or knife.
Bring a large pot of generously salted water to a rolling boil at 100 degrees Celsius (212 degrees Fahrenheit). Drop the ravioles into the water in batches and cook until they float to the surface, about 2 minutes.
Meanwhile, in a large skillet, melt the unsalted butter over medium heat. Allow it to foam and continue cooking until the milk solids drop to the bottom and turn golden brown, emitting a nutty aroma.
Immediately add the minced shallot to the brown butter to stop the cooking, then carefully pour in the white wine. Allow the mixture to bubble and reduce by half.
Using a slotted spoon, transfer the boiled ravioles directly from the water into the skillet with the sauce. Toss gently to coat, seasoning with salt and black pepper to taste. Serve immediately.
Chef's Notes
- For the most authentic texture, ensure your cheese filling is processed to a very smooth paste; this prevents coarse cheese shreds from tearing the delicate miniature dough squares.
- When browning the butter, watch closely as it transitions from foaming to browned. It can burn in a matter of seconds, so do not walk away from the stove.
- Dust your finished, uncooked ravioles generously with semolina flour rather than all-purpose flour. Semolina prevents them from sticking together on the tray without absorbing excess moisture and becoming gummy.
- Do not drain the ravioles in a colander, as their delicate nature will cause them to crush under their own weight. Always use a spider or slotted spoon to transfer them.
Storage
Refrigerator: 2 days — Store uncooked ravioli layered with parchment paper and semolina flour.
Freezer: 3 months — Freeze uncooked ravioli in a single layer on a tray, then transfer to an airtight bag.
Reheating: Boil directly from frozen, adding an extra 30 seconds to the cooking time.
