French Ravioli

By Tasty · 60 min

Ingredients

Instructions

1. Mix the flour and eggs in a bowl with a fork until a shaggy ball forms.
2. Knead on a floured counter for 3–4 minutes until smooth, then wrap in plastic and rest for about 30 minutes.
3. Melt the butter in a small skillet over medium heat with the rosemary sprig, and keep basting until it browns. Remove from heat and let cool for about 5 minutes.
4. Blend the comté, crème fraîche and browned butter until smooth. Pipe the mixture into a piping bag and chill in the fridge for 10 minutes.
5. Divide the dough into 2 equal portions and roll each into a rectangle about 8x4 inches, as thin as possible.
6. Cut each rectangle crosswise into thirds to make 6 sheets.
7. Brush water on one sheet and pipe the filling in ½-tablespoon dots, about 4 columns by 5 rows.
8. Lay a second sheet on top, press with a chopstick between the dots to shape rows and columns, then trim the edges with a bench scraper or ravioli cutter. Repeat with the remaining sheets.
9. Boil a large pan of water heavily salted. Cook the sheets in batches for 3–5 minutes, until they begin to float.
10. While the pasta cooks, brown the butter with the sage in a small skillet over medium heat. Add the wine and cook for about 6 minutes, until thickened, then add the cooked ravioli.
11. Finish with plenty of black pepper and grated parmesan.

Summarized from Tasty's video. Watch it for the details.

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EggCheeseParmesan cheeseCrème fraîcheComté cheese