Raviolis and cream raclette
10
5
4
No
Ingredients
- 48 small raviolis stuffed with cheese or meat, cooked al dente (about 340 g / 3/4 pound)
- 8 sliced white mushrooms
- 40 g (1/2 cup) of diced sausage (salami of Geona, rosette of Lyon, etc.)
- 2 minced shallots
- 125 ml (1/2 cup) of fresh cooking cream
- 170 g (6 oz) of raclette cheese sliced into halves
- Pepper
Preparation
Side-by-side mode
- Set 3 kinds of ravioli and two mushroom slices into each raclette pan. Spread 7,5 ml (1½ teaspoon) of diced sausage and a few minced shallots. Garnish with about 7,5 ml (1½ teaspoon) of fresh cooking cream and half cheese slices.
- Cook under the raclette grill until the cheese browns. Pepper.
- Enjoy with a lemon and herbs sauce!
Chef’s note
May also oven bake into ramequins for about 3 minutes at broil.
