1. To make the filling: In a small saucepan, melt 2 tablespoons of butter over medium-low heat. Continue to cook, swirling the pan constantly, until the butter smells nutty and turns golden brown, about 5 minutes. Immediately transfer the butter to a small heatproof bowl and let cool slightly, about 2 minutes. 
2. In the bowl of a food processor, combine the Comté cheese, crème fraîche, lemon zest, and brown butter. Puree until smooth, about 5 minutes. Season with salt and black pepper. Transfer the filling to a piping bag and reserve at room temperature.
3. To make the Dauphine: On a lightly floured surface, use a rolling pin to form the Gelson’s Fresh Pasta Dough into a ¼”-thick rectangle. 
4. Prepare a pasta roller or KitchenAid pasta roller attachment. Dust the dough with flour and feed it through the machine on setting 1. Fold the dough in half so it is the same width as the pasta roller and feed it through the machine again on setting 1. 
5. Turn the pasta roller to setting 2, dust the dough with more flour, and feed the dough through the machine. Continue this process until you reach setting 6. 
6. Lay the dough flat and cut it into 6 9”-long rectangles. 
7. Using a pastry brush, brush the flour off the top side of 3 of the sheets. Pipe 9 equal portions of the filling onto each of the 3 sheets, ensuring they are evenly spaced. The portions should each be about 1 tablespoon of filling. 
8. Lightly brush one side of the other 3 sheets of dough with water. Place each sheet, wet side down, on top of one of the sheets with filling. Using a chopstick or the neck of a fork, press down between the portions of filling to seal and create the pockets of ravioli. 
9. Using a fluted pasta wheel, trim all four edges of the 3 ravioli sheets. 
10. Bring a large pot of water to a boil and season with salt. Reduce to a simmer and maintain the simmer for the remainder of the cooking process.
11. Heat a large sauté pan over medium heat. Place 1 ravioli sheet into the boiling water and cook for 3 minutes. Meanwhile, melt 2 tablespoons of butter in the sautè pan. 
12. When the butter is melted, turn the heat to low and transfer the ravioli sheet from the water into the melted butter and swirl to coat. Transfer to a plate. Repeat this process with the remaining 2 sheets, wiping the pan clean with a paper towel each time. 
13. Garnish the pasta with chopped parsley and freshly ground black pepper and serve immediately. 

Calculate nutrition information for this recipe.