A rich and creamy filling for French ravioli (ravioles du Dauphiné), made with Comté cheese, goat cheese, crème fraîche, egg yolk, and fresh parsley. This recipe provides a detailed method for preparing the filling component of the dish.
Add the Comté, goat cheese, crème fraîche, egg yolk, cream, a pinch of salt, and a whole bunch of pepper to a food processor fitted with the steel blade. Process until smooth and creamy, scraping down the sides of the bowl as needed—the filling will be very thick but should be spreadable; loosen with another splash of cream as needed. Adjust seasoning to taste (you won’t need much salt!), then add the parsley and pulse in a couple of quick bursts until just combined. Transfer the filling to a piping bag.
