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GRATIN OF RAVIOLS OF DOLPHINE WITH LEEKS & CREAM

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

Instructions

  • 1.   In a non-stick skillet or saucepan, melt the butter. Over high heat, add the leeks, well washed and finely chopped. Salt. Cook 10-15 min over medium heat covered, stirring occasionally.
  • 2.   Deglaze with a trickle of Noilly Prat and continue cooking 5-10 min to evaporate the alcohol and obtain a very tender leek fondue.
  • 3.   In parallel, heat the cream in a saucepan to make it reduce and thicken slightly. Add the chopped parsley, and a little finely chopped garlic according to taste. Adjust the seasoning by pepper and adding 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 baking dish. Place 1 or 2 plate (s) of ravioli - depending on the dimensions of your mold - to line the bottom of the dish like lasagna. Cover with a little leek fondue. Alternate the ravioli and leeks until all the ingredients are used up, ending with a plate of pasta. Pour the rest of the parsley cream (2/3) over the gratin, and sprinkle with grated Comté cheese.
  • 6.   Bake for a few minutes (15 to 25 min) under the grill in an oven preheated to 190 ° C. Watch the cooking; the gratin is ready when it is well colored and golden. Enjoy immediately with fresh salad.

Questions

Reviews

tested feb., 05 2021

Ingredients for servings

  • 2 bag of ravioles from Dauphiné
  • 4 leeks
  • 40 cl of coconut cream
  • 1 fresh parsley
  • 1 handful of shredded county
  • 30 g of half-salt butter
  • 1 garlic clove
  • 1 pinch of nutmeg
  • salt (according to taste)
  • pepper (according to taste)