Fonduta ravioli

Fonduta ravioli

Total: 1 hr | Active: 1 hr
Nutritional value / person: 523 kcal
, Fat: 33 g
, Carbohydrate: 40 g
, Protein: 17 g


4 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Béchamel sauce

10 g butter
1 tbsp white flour
½ dl milk
½ dl cream

Cheese filling

50 g Gruyère, coarsely grated, 2 tbsp set aside
50 g Vacherin Fribourgeois, coarsely grated, 2 tbsp set aside
2 pinches salt
1 pinch nutmeg
a little pepper


2 rolls of pasta dough
1 egg, beaten
salted water, boiling

Sage butter

30 g walnut kernels, coarsely chopped
40 g butter
2 sprigs sage, leaves torn off
WE NEED Shopping List Purchase ingredients now

How it's done

New: You can enter
notes and changes to the recipe here that are visible to you.

Béchamel sauce

Heat the butter in a pan. Add the flour and cook, stirring with a whisk; the flour must not take on any colour. Remove the pan from the heat. Pour in all of the milk and cream at once, bring to the boil while stirring, then reduce the heat and simmer for approx. 10 mins., stirring occasionally until the sauce is thick and creamy.

Cheese filling

Add the cheese to the béchamel sauce, melt, season and leave to cool.


Roll out the pasta dough, quarter lengthwise. Place 12 portions of the filling on the bottom half of each strip of pasta at equal intervals. Brush the upper halves of the pasta strips with a little egg, fold over the filling, press the edges down firmly, pressing out any trapped air. Separate the ravioli with a pastry wheel. Cook the ravioli in batches in boiling salted water for approx. 3 mins., drain, and keep warm.

Sage butter

Dry roast the walnuts in an uncoated frying pan until golden brown. Heat the butter in a pan until it foams and smells slightly nutty. Add the sage leaves, fry until crispy. Top the ravioli with the walnuts and sage butter. Sprinkle the reserved cheese over the top.


Similar recipes


Log in and enjoy the benefits!

Log in to FOOBY easily and conveniently with your Supercard ID and use all the functions and benefits. Among other things, you can access your saved recipes on all your devices.

Please log in!

Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.

The recipe has been saved in your shopping list under myFOOBY.

Unfortunately, the shopping list was not saved.

You are not logged in

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

Remove recipe?

Do you really want to remove this recipe from the cookbook?

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!

Like this recipe?

Log in with your Supercard ID to have access to a cookbook with your favourite recipes from all your devices.