Bleu d’Auvergne ravioli - Bleu d'Auvergne PDO cheese
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Bleu d’Auvergne ravioli

Bleu d’Auvergne ravioli


For the ravioli dough:

  • 125 g durum wheat flour
  • 1 egg yolk
  • 2.5 cl water
  • 1 dash of olive oil

For the filling:

  • 200 g Bleu d’Auvergne
  • 50 ml soya milk
  • 50 g roasted pine nut

For the sauce:

  • 200 g of rocket
  • 100 ml white wine
  • 1 pinch of salt
  • 1 pinch of sugar
  • 1 clove of garlic
  • 1 shallot
  • 100 ml cream
  • 100 ml milk


For the ravioli dough:
Mix the durum wheat flour, egg yolk, water and olive oil. Season. Leave to rest for 15 mins.

For the Bleu d’Auvergne filling:
Mix the Bleu d’Auvergne, soya milk and roasted pine nuts. Set aside.

For the ravioli:
Roll out to create a thin sheet using a rolling pin. Use a cutter to create 10 cm diameter circles. Place a ball of Bleu d’Auvergne in the centre. Dampen the edges using a brush and water. Lay another circle on top and seal. Simmer in boiling water for 9 minutes ensuring that the ravioli does not open.

For the rocket sauce:
Reduce the white wine, salt, sugar, garlic and shallot. Add the cream and milk then bring to the boil. Mix the rocket into the hot mixture then strain. Pour onto a plate around the properly emulsified ravioli for a light result.

Details about the recipe

Recipe by chef Sophie Goffinet from the “La table des matière” restaurant.
Photo credit: Pierre Soissons

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