Fonduta ravioli

Fonduta ravioli

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


4 people


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

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

Cheese filling

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


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

Sage butter

30g walnut kernels, coarsely chopped
40g butter
2sprigs sage, leaves torn off
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How it's done

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.


Roasting nuts

Roasting nuts

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