Ravioles du Dauphiné

10 mins Prep Time

3 mins Cook Time

Written By

Stefani Poci

On day 3 of recreating our favourite dishes in Toronto, we’re making the viral Ravioles du Dauphiné from Cafe Renée! This traditional but modern french dish originated in the Dauphiné region of Southern France and has grown in popularity right here in the city. The ravioli sheets are filled with a Comté cheese ( a semi-hard cheese known for its nutty flavour similar to Gruyère) and crème fraîche based filling, finished with a luscious beurre monté, sprinkled with freshly grated parmigiano reggiano and cracked black pepper. There’s no better feeling than making something this good right in the comfort of your own home. We’ll never know Chef Nick Liu’s secrets, but that just gives us another reason to go back!

Ingredients

Ravioles du Dauphiné

200 grams egg yolks or whole eggs
400 grams pasta flour
1 cup ricotta
1 cup crème fraîche
2 cups grated Comté, lightly packed
1/2 cup salted butter
Parmigiano Reggiano
Black pepper

Directions

Ravioles du Dauphiné

6 Steps

Step 1

On a work surface, make a well with the pasta flour and add egg yolks. Mix together and knead the dough until soft. Let the dough rest for 10 minutes, knead again, and let it rest for another 20 minutes.
Step 2

Prepare the filling by combining ricotta, crème fraîche, and Comté in a bowl. Mix well and transfer to a piping bag. Set aside.
Step 3

If using a pasta machine, start on the 1st setting. Fold the dough and pass it through the 1st setting again. Then pass it through the 2nd, 3rd, 4th, 5th, and finally the 6th setting. The second last setting is the final one to use.
Step 4

Lay a sheet of pasta on a ravioli tray and press down into the holes. Pipe the filling into the indentations, then cover with another sheet of pasta. Lightly roll over the top sheet to seal.
Step 5

Remove the ravioli sheet from the tray and trim the edges with a ravioli cutter. Repeat with the remaining dough.
Step 6

Bring a pot of salted water to a boil. Melt butter in a pan over medium heat. Add the ravioli sheet to the boiling water and cook for 3 minutes. Add some pasta water to the butter to make the beurre monté. Carefully add ravioli sheet to the butter and swirl until well coated. Transfer to a serving plate, top with grated Parmigiano Reggiano and crushed black pepper.