Ravioles Du Dauphiné (French-Style Ravioli) Recipe
Prep Time:
2 hours, 35 minutes
Cook Time:
28 minutes
Servings:
16 Sheets
Ingredients
  • 3 ¼ cups 00 flour
  • 1 pinch salt
  • 4 large eggs
  • 1 cup crème fraîche
  • 8 ounces Comté, grated
  • ¼ cup finely chopped parsley
  • ¼ cup finely sliced chives
  • 2 tablespoons thyme leaves
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon water
  • 8 tablespoons unsalted butter
  • Minced parsley
  • Grated Parmesan
  • Black pepper
Directions
  1. Arrange the flour and salt on a work surface in a round nest shape with a depression in the center.
  2. Place the eggs into the center and beat them with a fork, mixing the flour with the eggs a little at a time until the dough firms up.
  3. Use your hands to keep mixing and then press and knead the dough a little until you can form a rough ball.
  4. Knead the dough on a lightly floured surface for 10-15 minutes until it's smooth and elastic and springs back when pressed. Wet your hands with water if the dough won't hold together or add a tablespoon of flour if it's wet and sticking.
  5. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
  6. Meanwhile, place the crème fraîche, Comté, parsley, chives, thyme, salt, and pepper in a mixing bowl and stir well to combine. Transfer the filling to a piping bag and set aside.
  7. Divide the dough into 4 equal pieces and shape 1 piece into a rectangle. Rewrap all dough not currently being worked, including any scraps.
  8. Run the piece of dough through the thickest setting on a pasta machine. Fold over the short ends to square the edges and run the piece through again on the same setting.
  9. Continue to roll the dough through the machine, selecting the next thinnest setting each time. Stop rolling when the dough is just under 1 millimeter thick (often the last setting).
  10. Place part of the rolled sheet of dough over 12 depressions in a ravioli mold and lightly press the dough down to line the depressions.
  11. Pipe filling into each depression to fill them completely but not higher than the upper border of the mold.
  12. Fold the dough over to cover the filling and simultaneously press the air out of each ravioli. Use a rolling pin to roll the top firmly enough to seal but not hard enough to cut the ravioli into individual pieces.
  13. Remove the ravioli sheet from the mold and trim the 4 outer edges with a ravioli cutter. Repeat the process with the remaining dough and set the sheets aside on a towel to dry slightly.
  14. Bring a large pot of salted water to a boil.
  15. Meanwhile, start making the beurre monté by heating the water in a small saucepan until it comes to a boil.
  16. Lower the heat to a low simmer and add the butter 1 tablespoon at a time, whisking each time until emulsified. Do not raise the heat above a bare simmer.
  17. When the pasta water boils, place 2 ravioli sheets in the water, lower the heat to a gentle boil, and let them cook until they float, about 2 minutes.
  18. Spoon a little butter onto 2 individual dishes and then carefully remove the ravioli sheets with a strainer and place them on the butter, spooning a little more butter on top. Cook and plate the remaining ravioli sheets in the same way.
  19. Garnish the ravioli sheets with parsley, Parmesan, and black pepper.
  20. Serve immediately.