2 recipe ideas for cooking Dauphiné ravioli
The Dauphiné ravioli, the real and unique one, is a Drôme specialty that closely resembles the ravioli of our Italian neighbors. It is easily recognizable by its rectangular shape, its small size, but also its garnish of AOC Comté cheese and fine herbs. Few ingredients make up its stuffing
Preparing Dauphiné ravioli at home is entirely doable, but buying them ready-made is even better, especially when you only have a little time to prepare a good homemade dish. Discover our 2 easy and quick recipe ideas for cooking Dauphiné ravioli!
Dauphiné ravioli gratin
Dauphiné ravioli gratin is a simple and exquisite recipe that can be made quickly by combining just a few ingredients. But, before you start, don't forget to buy packaged Dauphiné ravioli !
Ingredients :
- 1 bag of Dauphiné ravioli
- 25 cl of crème fraîche
- 60 g grated cheese
- Butter
- Salt and pepper
The method :
Take a baking dish, butter it and place a first plate of Dauphiné ravioli on it. Add some liquid cream and salt and pepper. Sprinkle the whole thing with grated Comté or Gruyère cheese! And repeat the operations with each new plate added until you finish with the bag. Finally, bake for 15 minutes in an oven preheated to 180°C. Remove as soon as the top of the dish is golden brown.
Dauphiné ravioli recipe
Pan-fried ravioli from Dauphiné
After discovering Breton specialties, here is a typical Drôme recipe cooked quickly in a pan.
Ingredients :
1 bag of Dauphiné ravioli
20 cl of liquid cream
Mushrooms
Aromatic herbs
Salt and pepper
The method :
In this first step of the recipe, start by cooking your ravioli. Like Italian pasta, bring a saucepan filled with salted water to the boil and immerse the plates of Dauphiné ravioli in it. You do not need to separate the small ravioli one by one before cooking or you risk breaking them. When they are ready, their detachment will occur in a natural way. Otherwise, stir them lightly with a slotted spoon to see them separate. 1 minute of cooking is enough to see them rise to the surface and be ready for consumption. Drain them and reserve!
In the second step, in a pan, brown the mushrooms and aromatic herbs. Add the crème fraîche and finally the ravioli. Add salt and pepper to taste, then serve!
