Leeks

Raviolis and cream raclette

Name: Raviolis and cream raclette
Prep time: 15 min
Cook time: 5 min
Yield: 4
Cuisine: Plats principaux
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

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Author: Crazy Leeks

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Preparation 10

Baking 5

Portions 4

Freezing No

Budget

Ingredients Preparation

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.