Doppio Batello Recipe

Prepare the Dough

In a mixing bowl, combine flour and a pinch of salt. Make a well in the center, add eggs and olive oil. Mix until a dough forms. Knead for about 10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.

Make the Filling

In a skillet, sauté chopped onions in a little olive oil until translucent. In a bowl, mix sautéed onions, ricotta, gruyere, salt, and pepper until well combined.

Assemble the Ravioli

Roll out the pasta dough into thin sheets. Place a spoonful of filling on one sheet, cover with another sheet, and seal the edges using a fork. Cut into desired shapes.

Cook the Ravioli

Bring a large pot of salted water to a boil. Carefully add the ravioli and cook for 3-4 minutes until they float. Remove and drain.

Make the Au Jus

In a saucepan, melt butter and sauté shallots until soft. Add sherry and simmer until reduced by half. Add beef stock and simmer for another 10 minutes.

Prepare the Gratin

In a baking dish, layer cooked ravioli, pour heavy cream over, and top with shredded gruyere and parmesan. Bake at 375°F (190°C) for 20-25 minutes until golden and bubbly.