Ravioli in rosemary butter with melon salad

A perfect combination for the summer. Refreshing melon with rosemary butter and the aromatic KALTBACH Le Gruyère and Creamy & Tasty cheeses. 






  • 200 g flour
  • 2 eggs
  • 6 tbsp. butter
  • Salt
  • Peppfer
  • 1 garlic clove
  • 1 shallot
  • 6 tbsp. butter
  • 1/2 tsp. pickled green peppercorns
  • 60 g KALTBACH Le Gruyère
  • 60 g KALTBACH Le Crèmeux
  • 1 tbsp. fine breadcrumbs
  • 100 g cream cheese
  • 2-3 tbsp. rosemary leaves
  • 1 tsp. lemon zest
  • 2 tbsp. flaked almond
  • 200 g curly endive
  • 150 g baby leaf spinach
  • 1 cantaloupe melon
  • 2 bunches of fresh bsail
  • 4 tbsp. white balsamic vinegar
  • 2 tsp. acacia honey
  • Combine flour, eggs, 1 tbsp. oil and 1 tsp. salt to make a smooth, elastic dough and place in fridge wrapped in cling film for 30 minutes. In the meantime, prepare the filling: peel garlic and shallot, finely dice and sauté in 1 tsp. butter. Finely chop green peppercorns. Finely grate cheese and reserve 2 tbsp. Combine remaining cheese with garlic, shallots, breadcrumbs and cream cheese, season with pepper to taste.
  • Halve the dough and roll both portions out thinly between two layers of cling film. Put cheese filling on one half of the dough in 32 portions, approx. every 2-3 cm. Cover with remaining dough and cut out the ravioli, then seal the edges. Place in boiling salted water and cook for 4-6 minutes until they float to surface, then remove. Sweat rosemary in remaining butter. Add ravioli and lemon zest, gently tossing for 2-3 minutes, season to taste.
  • Toast almonds in a non-stick frying pan. Wash curly endive and spinach and cut endive in strips. Halve melon, remove seeds and cut out melon balls. Wash basil, pat dry, then purée with remaining oil, vinegar, almonds and honey, add salt and pepper to taste.
  • Combine salad ingredients with dressing. Sprinkle remaining cheese on ravioli and serve with the salad.
  • Preparation time: around 60 minutes Chilling time: around 30 minutes



The taste of our KALTBACH Le Gruyère is primarily one thing: unique. Just like our Sandstone cave. Here, the cheese gets everything it needs: peace, time, and the very best of care and attention. After refining for 12 months or longer, KALTBACH Le Gruyère's flavour matures completely, developing an inimitable strong harmonious flavor, finest salt crystals and a rustic brown patina finish. 




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Only the best cheeses are selected to age in our caves for several months while being carefully monitored. For the cheese to develop its distinctively luxurious flavour, it needs time, an appropriate climate and attentive care. This is the only way we can ensure a flavour good enough to be worthy of the KALTBACH label.


We are incredibly proud of our premium cheeses, including the classic KALTBACH Le Gruyère AOP and KALTBACH Emmentaler AOP as well as newer flavours, such as KALTBACH Extra Tasty; KALTBACH Creamy & Tasty; our seasonal products KALTBACH Raclette and KALTBACH Fondue, as well as our newest product - KALTBACH Goat Cheese.

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