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.
Raviole Gratin Recipe
Ingredientes
- Ravioli for 2 (see recipe on this link [1] )
- 1 garlic clove, peeled and cut in half lengthwise
- 2 tablespoons of crème fraîche
- Emmental cheese, grated
Elaboración
- Rub a pan with garlic.
- Spoon a very thin layer of crème fraîche.
- Add a layer of ravioli.
- Spoon again a very thin layer of crème fraîche.
- Add another layer of ravioli.
- Spoon again a very thin layer of crème fraîche.
- Top with grated emmental cheese.
- 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.
- Let it cool for about 5 minutes before serving.
Sugerencias, trucos y consejos
- This gratin is perfect with a side salad [2].
- Prepare the gratin in individual portions, dividing ingredients evenly.
- Use your favorite grated cheese.
- Ravioles can be slightly frozen to separate them easier.