Dauphiné ravioli gratin with bacon and Fourme d’Ambert


  • 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


  1. Preheat the oven to 180°/th. 6. In a saucepan, heat the liquid cream with the milk and 50g of Fourme d’Ambert.

  2. 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.

  3. 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.

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