Ingredients
Recipe for 4 people
| 🧀 480 g of ravioles from Dauphiné | 🍶 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 ravioles | 🔪 Knife to cut the ingredients |
| 🍽️ Plate to serve the ravioles | 🥄 Wooden spoon to mix the preparations |
| 🥘 Baking dish for the gratin | 🧂 Mixing bowl to combine the fillings |
| 🧑🍳 Spatula to handle the ravioles | 🌡️ Cooking thermometer (optional) to check the water temperature |
| ❄️ Freezer to help detach the ravioles | 🥤 Measuring cup for cream and other liquids |
Step-by-step preparation
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 to a boil with a bit of fat for cooking the ravioles.
STEP 2 :
While the water is heating, take the ravioles out of the refrigerator or freezer to detach them more easily.
STEP 3 :
Once the water is boiling, gently dip the ravioles to prevent them from tearing or sticking together.
STEP 4 :
Let the ravioles cook for about 2 to 3 minutes until they float to the surface.
STEP 5 :
Use a slotted spoon to remove the ravioles from the water, then drain them in a colander.
STEP 6 :
You can serve the ravioles with a sauce of your choice or incorporate them into a gratin recipe.
The preparation of Ravioles from Dauphiné is a true homage to regional cuisine. With a few simple tips, such as leaving the ravioles cool or even slightly freezing them before working with them, you will be able to detach them without difficulty. Also, remember to use quality ingredients, such as comté, to enhance the flavor of this traditional dish.
Whether they are baked or served with a creamy sauce, these ravioles adapt to all occasions. Feel free to experiment with the ingredients to create flavorful combinations. In this way, you will bring your own touch to this specialty of Dauphiné, while respecting a rich and flavorful culinary tradition.
