What could be more regressive than a dish of pasta ?! But as we do not have more than 8 years, we can prepare dishes a bit more advanced and replace the pasta with good ravioles of Royans, as a result, it gives a dish of dough in class ! Good move, I’m sure you already know the ravioles of Royans, because on the blog you already cooked in broth and in mini-cocottes, and today here is the gratin of ravioli.
This is a dish we cook often at home, because it is fast and that we often have a large package of ravioli in stock in the freezer (it is not grenoble, france for nothing!!!!!). The version of the day is spinach, bacon and to the county, but of course you can adapt with what you have on hand, such as chard, zucchini… and of course other cheeses !
And if you want to learn more about royan here at Celine !
Gratin of ravioli Ravioli with spinach, bacon and comté
Ingredients (for 4 people)
- 500 g ravioli Royans (here frozen)
- 300 g of fresh spinach
- 100 g of matchsticks of bacon
- 100 g county
- 30 cl of liquid cream
- 1 egg yolk
- Salt and pepper
Preheat the oven to 200°.
Blanch the spinach in boiling salted water for 2 minutes. Drain.
Put the ravioli in a baking dish, add the spinach, matchstick pieces of bacon and mix.
beat the cream with the egg yolk, salt and pepper. Pour the mixture over the ravioli.
Grate the comté and add it to the gratin.
Bake for 20 minutes.
A good gratin !