Raviole Gratin Recipe

 

This recipe is about ravioles, again. The small ravioli from Romans, a cite near Grenoble. As far as I know, ravioles can be cooked in different ways. Not only boiled, but also baked or even fried. I am not telling more about those plates as I would like to share with you the recipes with ravioles I like most. Specially, the ones that I normally cook at home and even some inventions. Let us begin with one of the most common raviole preparations: the gratin.

Although the traditional way to prepare the ravioles is boiled, this gratin is very easy to find in lots of brasseries as the daily suggestion. Much more in winter than in any other season. Moreover, when a restaurant offers raviole gratin in its menu, it also proposes its own variations. However, today, we are going to see the basic raviole gratin recipe.

Raviole Gratin Recipe

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Serves: 4 Time: 30 m Difficulty: Easy

Ingredients

• Ravioli for 2 (see recipe on this link )
• 1 garlic clove, peeled and cut in half lengthwise
• 2 tablespoons of crème fraîche
• Emmental cheese, grated

Directions

1. Rub a pan with garlic.
2. Spoon a very thin layer of crème fraîche.
3. Add a layer of ravioli.
4. Spoon again a very thin layer of crème fraîche.
5. Add another layer of ravioli.
6. Spoon again a very thin layer of crème fraîche.
7. Top with grated emmental cheese.
8. Bake it in a preheated oven at 175 ° C, heat up and down, for about 20 minutes or until top is browned to your liking.
9. Let it cool for about 5 minutes before serving.

Hints, Tips, and Tricks

• This gratin is perfect with a side salad.
• Prepare the gratin in individual portions, dividing ingredients evenly.
• Use your favorite grated cheese.
• Ravioles can be slightly frozen to separate them easier.

 

Categories: recipe

Tags: gratin pasta ravioles