category: Pasta

Ravioles Du Dauphine

Ingredients:

Instructions

Making The Egg Pasta Dough

Make the Pasta (best to make a day ahead). Build a well of flour on the table and pour the beaten into the center. Using a fork, beat the egg like you're scrambling it while slowly incorporating the flour from the wall. Work it until the egg has the consistency of thick pancake batter.
Then use a bench scraper and start to fold and cut in the flour until the mixture comes together and forms a ball. Then begin to knead the dough. If it is sticky, add a tiny bit of flour at a time until it's no longer sticky but be careful not to add too much to make the dough dry. Knead for 5-10 minutes, folding and rolling the dough onto itself and folding layers and air into the dough. Once the surface is soft and smoother, wrap it in plastic wrap and let it rest for 20-30 minutes to continue to hydrate and soften.
After resting, knead the dough again for about 5 more minutes, it should be softer and much easier to knead. Then wrap in plastic and if you want to use it that day, let it rest at room temp for 2 hours until you’re ready to use, otherwise, for best results, rest in the fridge overnight. (Note: be sure to pull the dough out about 1 hour before you want to make pasta)

Make the Ravioli Filling

In a bowl add the creme fraiche, the chopped herbs, salt and pepper and then enough of the grated Comte to thicken the creme fraiche, about 5 oz. Then place in a piping bag and set aside until ready to use.

Forming The Ravioles

Cut 1/4 of the dough and keep the rest wrapped so it doesn’t dry out. Flatten the 1/4 piece of dough into a square and then set up the pasta machine. If the dough is sticky make sure you use some flour but if its properly hydrated, you don’t really need to so thats a judgement call.
Starting at the widest setting, the “0” setting, run the pasta through the machine and then change the setting to “1” and repeat until you reach the 7th setting on the Mercato pasta machine.
Once its run through the last setting, get the ravioli stamp. Sprinkle flour inside the ravioli stamp and then drape the sheet of pasta over the stamp, making sure the dough makes contact inside the little depressions int he ravioli stamp.
Then fill the holes with the creme fraiche filling and once you fill up each hole, spritz the dough with a little water and then fold the slack over on top and roll out the air and seal the two sheets of dough.
Then flip over to release the pasta sheet and with a pasta cutter into two 6 x 4 singular sheets of ravioles. Then place in a tray with semolina to cure or dry slightly before cooking.

Cooking The Pasta and the Sauce

To the boiling water, add enough salt so that is tastes like seasoned broth, not sea water, then got a pan on high heat next to it.
To that pan, add the sherry first, just a quick glug, then allow that to reduce. Once the sherry is getting bubbly and glaze-y and reduced, then we can drop on of the pasta sheets in the water.
Then add in 1-2 tablespoons of unsalted cold butter and swirl that butter into the pan until melted also making sure the ravioli is moving and not sticking.
Then lower the heat slightly and start to drizzle in a tiny bit of the pasta water at a time and watch the butter sauce turn a little more creamy, we’re gonna use that water as needed.
Allow the pasta to float and then let it cook for another 30 seconds before transferring into the pan to allow the sauce to marry with the pasta. We are about to add the cheese so I want to make sure I have enough of the pasta water in the pan to melt the cheese into.
Then slowly work in the cheese, basting the raviolis with the sauce to melt the cheese into the sauce and thicken it.
Then plate the pasta followed by some more of that beautiful sauce. Then the pasta is finished with some more of the cheese, a touch of fresh cracked pepper, and a drizzle of olive oil.