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DAUPHINÉ RAVIOLI GRATIN WITH LEEKS & CREAM

Vegetarian Gratin
Course: Main course
Preparation time: 30 minutes
Cooking time: 45 minutes

Instructions

  • 1.   In a non-stick skillet or saucepan, melt the butter. Over high heat, add the well-washed and finely sliced leeks. Season with salt. Cook for 10-15 minutes over medium heat, covered, stirring occasionally.
  • 2.   Deglaze with a splash of Noilly Prat and continue cooking for 5-10 minutes to evaporate the alcohol and obtain a very tender leek fondue.
  • 3.   Meanwhile, heat the cream in a saucepan to reduce and slightly thicken it. Add chopped parsley and a little finely chopped garlic according to taste. Adjust the seasoning by adding pepper and a pinch of nutmeg.
  • 4.   Pour a little liquid cream into the leek fondue and mix well.
  • 5.   Pour 1/3 of the remaining liquid cream into the bottom of a gratin dish. Place 1 to 2 sheets of ravioli - depending on the size of your dish - to line the bottom of the dish like lasagna. Cover with a little leek fondue. Alternate between ravioli and leeks until all the ingredients are used, finishing with a sheet of pasta. Pour the remaining parsley cream (2/3) over the gratin and sprinkle with grated Comté cheese.
  • 6.   Bake for a few minutes (15 to 25 minutes) under the broiler in a preheated oven at 190°C (375°F). Watch the cooking process; the gratin is ready when it is well colored and golden. Serve immediately with fresh salad.

Ingredients for servings

  • 2 bag of Dauphiné ravioli
  • 4 leeks
  • 40 cl of coconut cream
  • 1 fresh parsley
  • 1 handful of grated Comté cheese
  • 30 g of salted butter
  • 1 garlic clove
  • 1 pinch of nutmeg
  • salt (according to taste)
  • pepper (according to taste)

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