A nod to theArdèche today and "comfort food" mode activated! The gray and the cold have returned and are two excellent excuses to share this recipe. Dauphiné ravioli au gratin With you on the blog.
Very simple and quick to prepare, this gratin is prepared with Dauphiné ravioli, a specialty of Drôme, a neighboring department of L & # 39; & # 39; & # 39; & # 39;Ardèche (Where I had the opportunity to go this year, even twice, and where we enjoyed ravioli gratin like this!).
These ravioli, produced in Romans, are filled with fresh cheese, Comte, emmental and parsley, which makes it a very tasty accompaniment. To reach the final gluttony, and this is what I offer you today, you can brown them in the oven with a little cream and cheese. God is good! And … yes, I know, the ravioli gratin is attached to the body … And what? 😀
This gratin isa delight, which I especially enjoy in winter, just to feel less guilty haha. But hey, you have to know how to enjoy good things from time to time, right?
I advise you to serve this gratin as an accompaniment to meat or fish, or simply as it is served with a green salad.
Without further ado, here is the recipe! You see, it's very simple 🙂
Dauphiné ravioli au gratin
The winter gratin that will delight your taste buds!
Number of people: two
Recipe of: Lumir | Gourmet travel
oneDauphiné ravioli packcool
60ggrated county cheeseor Swiss cheese if not
A little butter for the dish
Preheat your oven to 180 ° C.
Butter a rectangular baking dish and carefully separate the ravioli dishes.
Pour a little cream on the bottom of the plate and then place a plate of ravioli.
Cover with liquid cream, pepper and salt if necessary and add some grated Comté cheese. Then repeat the operation until the last plate of ravioli.
End with grated county.
Bake for 15 minutes of cooking: the top of the gratin should be golden brown.
Try without further delay!
variants : You can add smoked matches or mushrooms to this gratin! It will only be more greedy!Namely : The amounts entered are for 2 people. Double the quantities for a large gratin dish (4-6 people).