Recipe for Ravioli with Raclette Cheese and Beer Broth

For the ravioli dough: heat the water and in the meantime, run your mixer with the paddle attachment while mixing the flour and lard.

As soon as the water is hot, add it to the mixture and let it run for about 1 minute, no more, until a sandy dough forms. Stop the mixer and gather the dough by hand to form a ball, which you will flatten and wrap to place in the fridge for at least 1 hour.

For the filling: blend all the ingredients together while keeping small pieces of cheese inside and adjust the seasoning.

For the broth: bring the broth and beer to a boil with the pepper, let it cool slightly, then add the butter in small pieces while whisking until the butter melts.

For plating: brown the bacon in a skillet without any fat.

Roll out your dough very thinly and place a small amount of filling on each piece. Cover with another circle of dough and seal the two circles together by moistening the edges with water.

Cook your dumplings for 2 minutes in salted boiling water.

To finish, pour a little broth into the bottom of your plate and place the dumplings with the bacon.