Ravioli gratin with fresh mushrooms
Typical of my region of origin, are small ravioli pasta,
stuffed with cheese (Comté cheese) and fresh herbs (parsley or basil)
similar to Italian ravioli. They have a Protected Geographical Indication.
They tasted just poached chicken,
with freshly grated cheese good or still deliciously gourmet gratin, as here.
You can make variations only cream,
or add goat cheese type, or incorporate tails.
The ravioli are also delicious fried and served in a salad!
- Ingredients for 4-6 people:
- 6 plates of ravioli du Dauphiné (for those who do not live in the area, I found in hypermarkets into the Nord Pas de Calais !)
- 200g fresh mushrooms Paris
- 40 cL liquid cream
- A bunch of fresh parsley
- A clove of garlic
- Salt and pepper
- Olive oil of good quality
- 30g gruyere cheese , county ...
- preparation:
* Cut the basics of mushroom stalks, to rid the earth and move quickly under running water, drain . Cut into strips . Peel and mince the garlic . Wash and chop the parsley. Grate the cheese.
* In a frying pan, heat 2 tbsp olive oil. Y put the mushrooms and minced garlic , saute over medium heat until the mushrooms released by water is almost completely evaporated. Salt and pepper, add the chopped parsley , stir well and remove from heat.
* Preheat oven to 200 º . In a baking dish , pour olive oil a c and brush the entire bottom of the pan with a pastry brush or paper towel while . Lay two sheets of ravioli , covering the bottom of the dish . Add half the mushrooms, spread , sprinkle 10 cL cream . Cover two other plates ravioli , the remaining mushrooms and cream 10 cL . Finish with the remaining ravioli plates and cream (20 cL ) , top with grated cheese and pepper. Bake for 30-40 mins , serve immediately with a green salad. Be careful it's hot!
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