Fonduta ravioli

Fonduta ravioli

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

Ingredients

4 people

Hint:


The original recipe with guaranteed success is for 4 people. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.

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

Ravioli

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.

Ravioli

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.

How-tos

Roasting nuts

Roasting nuts

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