Ravioles du Dauphiné and spinach gratin with Emmental
Ravioles du Dauphiné and spinach baked with cream and Emmental until golden.
Active time10 min
Cooking26 min
Total36 min
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Ingredients
- 300 g baby spinach
- 250 ml pouring cream
- 100 g grated Emmental
- 1 pinch of ground pepper — optional
- 1 pinch of salt — optional
- 500 g fresh ravioles du Dauphiné
Preparation
Preheat the oven to 180 °C and line the baking dish with baking paper. Wash the spinach, blanch in a saucepan of boiling water for 1 minute, then drain and squeeze dry.
300 g baby spinach- oven
- baking dish
- baking paper
- saucepan
- colander
- spoon
Distribute the uncooked ravioles and spinach in the dish. Pour in the cream, add salt and pepper if desired and scatter over the Emmental.
250 ml pouring cream100 g grated Emmental1 pinch of ground pepper — optional1 pinch of salt — optional500 g fresh ravioles du Dauphiné- baking dish
- spoon
Bake for 25 minutes, until the gratin is golden and piping hot and the ravioles are tender.
- oven
- baking dish
Allergens
- Eggs
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration