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

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

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. 3 1/2 oz (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 0.0394 in (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.

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.