Ingredients
- 110 g of Fourme d’Ambert AOP
- 100 g of liquid cream
- 5 cl of milk
- 6 plates of Dauphiné ravioli
-
butter
- 200 g of bacon
Preparation
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Preheat the oven to 180°/th. 6. In a saucepan, heat the liquid cream with the milk and 50g of Fourme d’Ambert.
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Butter a gratin dish. Place 1 plate of ravioli, cover with Fourme d’Ambert cream, then with bacon, pepper and repeat the operation until the ingredients are used up.
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Cover with the rest of Fourme d’Ambert and bake for 15 minutes, the cheese should be well melted and browned. Serve hot with a green salad.
