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MealDinnerPastaDairyGlutenEggsCooking StyleComfort FoodFrench

French Ravioli

This dish captures the warmth and elegance of classic French comfort food but is surprisingly easy to make! Each ravioli sheet is delicately filled with a rich and nutty Comté cheese filling, and each sheet is enveloped in golden brown butter sauce, infused with aromatic sage leaves for a perfect balance of savory and herbal notes. For more recipe inspo, follow Sarah @groovyfoodiess on Instagram!

Sarah Banh
Tasty Team
Total Time

2 hr 15 min

2 hr 15 min

Prep Time

2 hr

2 hr

Cook Time

15 minutes

15 min

French Ravioli
Total Time

2 hr 15 min

2 hr 15 min

Prep Time

2 hr

2 hr

Cook Time

15 minutes

15 min

Ingredients

for 3 servings

Pasta dough:

  • 1 cup all-purpose flour, plus ½ cup for dusting
  • 2 large eggs
  • kosher salt, for boiling water

Cheese filling:

  • 4 tablespoons unsalted butter
  • 1 fresh rosemary sprig
  • ⅔ cup comté cheese, cubed
  • ¼ cup crème fraîche

Sauce:

  • 4 tablespoons unsalted butter
  • 4 fresh sage leaves
  • 1 cup white wine

For serving:

  • black pepper
  • grated parmesan cheese

Nutrition Info

  • Calories 798
  • Fat 53g
  • Carbs 45g
  • Fiber 1g
  • Sugar 1g
  • Protein 24g

Estimated values based on one serving size.

Preparation

  1. Make the dough: Mix the flour and eggs in a medium bowl. Use a fork to mix vigorously until the dough forms a shaggy ball.
  2. Flour your countertop. Add the shaggy dough, then use your hands to knead until a smooth ball forms, 3–4 minutes.
  3. Lightly flour the dough, and wrap it with plastic wrap. Let rest on your counter for about 30 minutes while you make the filling.
  4. Make the filling: Melt the butter in a small skillet over medium heat, and add the rosemary sprig. Continue to baste until your butter browns, then remove the pan from the heat. Let cool for about 5 minutes.
  5. Add the cheese, crème fraîche, and browned butter to a blender. Blend until smooth. Add the cheese mixture to a piping bag, and let rest in the fridge for 10 minutes.
  6. Now you can roll out your pasta. Flour your counter, and divide your dough into 2 equal portions.
  7. Roll each portion with a floured rolling pin, trying to maintain a uniform rectangular shape about 8x4 inches.
  8. Once the dough is rolled thinly, cut each dough rectangle crosswise into thirds. You should have 6 sheets total.
  9. Now, fill the pasta. Brush a little water on 1 of the dough sheets, and pipe out the cheese mixture into ½-tablespoon dots, about 4 columns and 5 rows.
  10. Lay another dough sheet on top. Using a chopstick, press down to shape the rows and columns in the dough.
  11. Once it is all pressed to your liking, use a bench scraper or ravioli cutter to trim the sides. Repeat the process with remaining dough sheets.
  12. Heavily season a pan of boiling water with salt. Working in batches, cook each ravioli sheet for 3–5 minutes, until the sheet begins to float.
  13. While the ravioli is cooking, make the sauce: Brown the butter with the sage in a small skillet over medium heat. Add the wine, and cook for about 6 minutes, or until the sauce has thickened, then add each cooked ravioli sheet.
  14. Top with a generous amount of black pepper and grated cheese.
  15. Enjoy!
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