1 h 5 min

Ravioles du Dauphiné au gratin

Name: Ravioles du Dauphiné au gratin
Prep time: 45 min
Cook time: 20 min
Yield: 4
Ingredients: 8.00 sheets Ravioles du Dauphiné PGI; 200.00 g Fresh lardons (smoked bacon); 50.00 cl Isigny Crème Fraîche & Bresse Crème Fraîche PDO; 150.00 g (grated) Comté PDO

By Myriam Baya, Food blogger

Ravioles du Dauphiné au gratin is a delicious and comforting way to enjoy one of France’s most beloved regional pasta specialities. Much smaller than Italian ravioli, these filled pasta are made from nothing more than a dough of French wheat flour, egg and water, filled with a simple mix of Comté AOP and/or French Emmental, fresh egg, fromage blanc, and parsley sautéed in butter… that’s it! Kids love them, and they’re just as perfect for a quick weekday dinner as for a cosy meal with friends.

Made in the Auvergne-Rhône-Alpes region, Ravioles du Dauphiné hold a PGI (Protected Geographical Indication), guaranteeing their traditional production method and regional authenticity. In the 19th century, they were handmade by ravioleuses, women who would go door to door preparing them fresh in family kitchens. Passed down through generations, the recipe has preserved the fine, delicate flavour that defines them. Today, these ravioles are typically sold in convenient sheets, ready to boil, pan-fry or bake. Baked au gratin with crème fraîche and cheese until bubbling and golden, they’re a true staple of French comfort food.

Preparation time

45 min

Ingredients For

Ravioles du Dauphiné PGI 8 sheets
Fresh lardons (smoked bacon) 200 g
Isigny Crème Fraîche & Bresse Crème Fraîche PDO

50 cl See the article
Comté PDO

150 g (grated) See the article

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Preparation

Preheat your oven to 220°C. In a frying pan over medium heat, cook the lardons until just golden but not fully crispy. Transfer to a plate lined with kitchen paper to drain.

In a saucepan, gently heat the cream and melt in 50 g of the cheese. Stir until smooth, then season lightly with salt and pepper.

Butter the base of a gratin dish. Layer the ravioles, cream mixture, cooked lardons, and remaining cheese, repeating until all ingredients are used. Finish with a generous layer of cheese on top.