COOKING RECIPES

2 recipe ideas for cooking Dauphine ravioli

The Dauphiné ravioli, the true and unique, 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 it’s filling of AOC Comté cheese and fine herbs. Few ingredients make up its stuffing, but their marriage offers a lot of flavors. 

Preparing the Dauphiné ravioli at home is quite doable, but buying them ready-made is even better, especially when you have little time to prepare a good homemade dish. Discover our 2 quick and easy recipe ideas for cooking Dauphiné ravioli!

Dauphiné ravioli gratin

The Dauphiné ravioli gratin is a simple and delicious recipe that can be made quickly by combining just a few ingredients. But, before you start, don’t forget to buy Dauphiné ravioli in a packet!

Ingredients :

  • 1 bag of Dauphiné ravioli
  • 25 cl of fresh cream
  • 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 with grated cheese type Comté or Gruyère! And repeat the operations with each new plate added until you have finished 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.

Pan-fried Dauphine ravioli

After discovering Breton specialties , here is a typical Drôme recipe cooked in a pan quickly.

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 a boil and immerse the plates of Dauphiné ravioli in it. You do not need to separate the small ravioli one by one before cooking at the risk of breaking them. When they are ready, their detachment will be done in a natural way. If not, stir them lightly with a skimmer 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 set aside!

In the second step, in a frying pan, brown the mushrooms and aromatic herbs. Add the crème fraîche and finally the ravioli. Salt and pepper to taste, then serve!

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