Pasta dough + Raviole Dauphiné
Yes, the French do pasta too! This must-try ravioli is simple and quick to whip up at home, served with a decadent cheese and black pepper sauce.
Pasta dough (4 portions)
230g ‘00’ flour
2 Egg (whole)
2 Egg yolk
5g Olive oil
Pour your flour onto the worktop and make a well in the centre for your other ingredients.
Add the eggs and olive oil. Mix with a fork to start and then start kneading.
Knead for around 5 minutes until you have a smooth dough.
Dauphiné filling (4 portions)
125g Comte (grated)
160g Crème fraiche
10g Chives (chopped)
3g Thyme (picked)
Salt + pepper
Mix all ingredients well in a bowl, place mix in a piping bag.
Cheese sauce (4 portions)
75ml Water
125g Butter
80g Comte
2g Black pepper
Bring your water to the boil and add your butter to emulsify.
Add the melted butter and water to the blender along with the cheese and black pepper and blend until you have a very smooth mixture.
