Gruyere Cheese Ravioli

We made these for the couples’ cooking class on Valentine’s and served them inĀ French onion soup. A nice change from the toasted bread.

Pasta dough:

  • 3 cups all purpose flour
  • 3 eggs
  • 1-2 tablespoons water (only if necessary for dough consistency)

Add the flour, salt and eggs to the mixing bowl of your Kitchen Aid mixer. Using the paddle attachment, mix on speed 2 until the dough comes together. Switch to the dough hook and mix for another minute until the dough forms a ball. If the dough is dry add a few drops of water.

Divide into four equal parts and shape into discs. Wrap in plastic wrap and let rest for 15 to 20 minutes.

Ravioli filling:

  • 1 cup grated parmesan
  • 1 cup gruyere
  • 1 cup asiago
  • 2 egg yolks

Put the cheeses in a food processor and pulse. Add the egg yolks and pulse until incorporated.

Make the ravioli:

Roll the discs of dough into thin sheets in a pasta machine. Arrange tablespoon-size dollops of the filling 1 1/2 inches apart on one of the sheets. Brush a little egg white around each dollop, then place another sheet directly on top. Gently press around the filling to remove any air pockets and seal the sheets. Using a ravioli cutter or a knife, cut out ravioli squares. Sprinkle with flour to prevent the dough from sticking.

Cook the ravioli in plenty of boiling salted water until they float to the top, 4 to 5 minutes. Drain well and serve immediately.