Giant ravioli with Gruyère cheese and sage butter

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serves 4


  • 50 g of finely diced Salsiz sausage
  • 250 g of half-fat quark
  • 150 g of grated Gruyère AOC
  • ½ a tsp of salt
  • a little pepper
  • nutmeg
  • 500 g of pasta dough

sage butter:

  • 50 g of butter
  • 1-2 tbs of chopped sage leaves
  • a little salt
  • pepper
  • sage for garnish

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  1. 1 Mix together all the ingredients for the filling.
  2. 2 Roll out the pasta dough. On one half of the dough scratch out the shape of 16 rectangles. Spread out the filling on these rectangles, leaving a 1 cm wide edge free all round. Brush this edge with water. Lay the other half of the pasta on top, pressing down the edges. Divide into rectangles. In two lots poach the rectangles for 4 mins. in a large quantity of salted water. Drain and keep warm.
  3. 3 For the sage butter: melt the butter and warm the sage in it. Season with salt and pepper.
  4. 4 Serve the ravioli on warmed plates. Dribble on the sage butter and garnish.

Cheese in this recipe