FRIJE

Instructions

• 1.   We start by preparing a leek fondue.
  
  We cut off the roots and green leaves of the leeks, keeping only the white and tender green parts. We thoroughly wash the leek stalks under water to remove any sand trapped between the leaves (you can lightly split the stalks to make it easier).
  
  We finely slice all the leeks into rounds.
  
  Melt the butter in a sauté pan. Then add the leeks and a large glass of water and let simmer over low heat with a lid for about half an hour. The leeks should be very tender.
• 2.   We will prepare the gratin like a lasagna, alternating layers of leek fondue and ravioli.
  
  Grate 50 g of Comté cheese.
  
  Preheat the oven to 200°C (392°F).
  
  In a gratin dish, spread a thin layer of cream on the bottom.
  
  Place two sheets of ravioli on top, I use a dish of 20 x 26 cm and it's exactly the size of two sheets side by side.
  
  You can place the ravioli sheets upside down and remove the paper holding the sheet only once it is in place (to prevent the ravioli from coming apart during this step). You can also freeze the ravioli package for 5 minutes beforehand to make them firmer.
• 3.   Cover with a generous layer of leek fondue (about half), then a thin layer of liquid cream (finish the carton).
  
  Cover with the remaining two sheets of ravioli, placed side by side.
  
  Add the remaining leek fondue and sprinkle the whole dish with grated Comté cheese.

Nutritional information *

Reference

• www.luckysophie.com/2024/03/gratin-de-ravioles-aux-poireaux.html