Entree: France – Dauphine – Ravioles du Royans (Tiny thin-walled cheese-and-herb filled pasta from the Royans region, typically served in broth or gratinéed with cream and cheese)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 40 min

Cook 10 min

Additional 30 min

Total 1 hr 20 min

Ingredients

2 cups (250 g) all-purpose flour
3 large eggs, approx. 5.3 oz (150 g) total
1 tbsp (15 ml) water, as needed for dough
8 oz (225 g) Comté cheese or Gruyère, finely grated (for the estimate, use Swiss cheese as a practical catalog proxy)
3 oz (85 g) farmer's cheese or ricotta
2 large eggs, approx. 3.5 oz (100 g) total (for the filling)
2 tbsp (8 g) flat-leaf parsley, finely chopped
1/8 tsp (0.5 g) ground nutmeg
1/2 tsp (3 g) fine sea salt, plus more for boiling
1/4 tsp (1 g) freshly ground black pepper
4 tbsp (60 g) unsalted butter
1/2 cup (120 ml) heavy cream
4 cups (960 ml) chicken or vegetable broth, hot
1/2 cup (50 g) extra grated Comté for finishing (for the estimate, use Swiss cheese as a practical catalog proxy)
1 tbsp (15 ml) olive oil (for assembling surface)

Instructions

1. Make the pasta dough: on a clean work surface mound the flour and make a well in the center. Crack 3 eggs into the well and add 1 tbsp (15 ml) water. Using a fork, gradually incorporate the flour into the eggs until a shaggy dough forms, then knead for 8–10 minutes until smooth and elastic. Wrap in plastic and rest at room temperature 30 minutes.
2. Prepare the filling: in a bowl combine grated Comté 8 oz (225 g), farmer's cheese 3 oz (85 g), 2 eggs (approx. 100 g), chopped parsley, nutmeg, 1/2 tsp (3 g) salt and 1/4 tsp (1 g) pepper. Mix until homogeneous and slightly firm; chill while rolling dough.
3. Roll and form ravioles: divide rested dough into 2 pieces. Roll each piece very thin (about 1 mm) using a pasta machine or rolling pin. Lay one sheet on a lightly floured surface, place teaspoons of filling about 1 inch (2.5 cm) apart, brush around filling dots lightly with water, lay second sheet over and press around mounds to seal. Cut into small squares or rounds (approx. 1.5–2 in / 4–5 cm). Brush assembled ravioles with a little olive oil to prevent sticking and set on a floured tray.
4. Cook ravioles: bring a large pot of salted water to a gentle boil. Add ravioles in batches and poach 2–3 minutes until they float and the pasta is tender. Using a slotted spoon, transfer to shallow warm bowls.
5. Finish and serve (broth style): spoon hot broth 4 cups (960 ml) over the cooked ravioles, scatter grated Comté 1/2 cup (50 g) on top and a knob of butter 1 tbsp (15 g) if desired. Serve immediately.
6. Finish and serve (gratinée style): preheat broiler. Place poached ravioles in ovenproof shallow dishes, spoon hot broth and 1/2 cup (120 ml) heavy cream over them, sprinkle extra grated Comté 1/2 cup (50 g) and dot with butter 3 tbsp (45 g). Broil 2–4 minutes until cheese is bubbly and golden. Serve hot.