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[1], 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.