Ingredients
Recipe for 4 people
 480 g of Dauphiné ravioli |
 50 cl of whole liquid cream |
 120 g of grated comté (or gruyère) |
 1 tablespoon of olive oil |
 2 chopped shallots |
 1 crushed clove of garlic |
| Salt and pepper to taste |
 Chopped fresh parsley (optional) |
Utensils
 Pot to cook the ravioli |
 Knife to cut the ingredients |
 Plate to serve the ravioli |
Wooden spoon to mix the preparations |
 Baking dish for the gratin |
Mixing bowl to mix the fillings |
 Spatula to handle the ravioli |
 Cooking thermometer (optional) to check the water temperature |
 Freezer to make it easier to detach the ravioli |
 Measuring cup for the cream and other liquids |
Preparation step by step
Total cooking time: 15 minutes
Preparation time: 10 minutes
Rest time: 0 minutes
Cooking time: 15 minutes
STEP 1 :
Bring a large pot of water with a bit of fat to a boil for cooking the ravioli.
STEP 2 :
While the water is heating, take the ravioli out of the refrigerator or freezer to detach them more easily.
STEP 3 :
Once the water is boiling, gently immerse the ravioli to prevent them from tearing or sticking together.
STEP 4 :
Let the ravioli cook for about 2 to 3 minutes until they rise to the surface.
STEP 5 :
Use a slotted spoon to remove the ravioli from the water, then drain them in a colander.
STEP 6 :
You can serve the ravioli with a sauce of your choice or incorporate them into a gratin recipe.
The preparation of Dauphiné ravioli is a true tribute to regional cuisine. With a few simple tricks, such as keeping the ravioli cool or even lightly freezing them before working with them, you can detach them without difficulty. Also, be sure to use quality ingredients, such as comté, to enhance the flavor of this traditional dish.
Whether baked or served with a creamy sauce, these ravioli adapt to all occasions. Feel free to play with the ingredients to create flavorful pairings. This way, you will add your personal touch to this specialty from Dauphiné, while respecting a rich and flavorful culinary tradition.
