Leek Ravioli Gratin
Leek Ravioli Gratin is an elegant and comforting dish that features delicate ravioli filled with a creamy leek mixture, baked to perfection in a rich and cheesy gratin. The ravioli is typically stuffed with a blend of sautéed leeks, ricotta, and Parmesan cheese, offering a savory and slightly sweet flavor. These filled pasta pieces are then arranged in a baking dish and covered with a luscious béchamel sauce or a light cream sauce, sometimes infused with additional cheese for extra richness. The gratin is topped with breadcrumbs and grated cheese, which bake to a golden, crispy crust in the oven. This dish combines the tender texture of the ravioli with the creamy, cheesy goodness of the gratin, making it a delightful option for a special dinner or a comforting meal.
Ingredients
- 2 Leeks
- 8 Sprigs of Flat-Leaf Parsley
- 17.6 oz Ravioles du Dauphiné
- 20.3 fl oz Heavy Cream
- 0.7 oz Butter
- 3.4 fl oz Dry White Wine
- 6 tbsp Olive Oil
- 3 tbsp Red and Blonde Quinoa
- Salt
- Pepper
Instructions
- Preheat the oven to 180°C (th.6).
- Peel and remove the green part of the leeks, then cut them in half lengthwise and slice thinly. Sweat them in butter for 10 minutes, then add a little water and cover. Let them steam for 10 minutes.
- Remove the parsley leaves and blend them with the wine. Pour this mixture into the softened leeks and reduce for 5 minutes. Add the cream, season with salt and pepper.
- In a buttered baking dish, layer the still-connected ravioles, generously drizzling each layer with the leek sauce. Finish with a layer of ravioles and sprinkle with quinoa. Drizzle with olive oil.
- Bake the gratin for 20 minutes until the ravioles are very tender. Serve immediately.
Video
Notes
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