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The main dish, Regional

Ravioles du Dauphiné gratin

This Ravioles du Dauphiné gratin is a French comfort dish for 6 people, ready in 35 minutes with only 15 minutes of active work. You assemble it in the morning and keep it in the fridge until your guests arrive, then just bake it. It's very easy, costs about €4.00 per person, and the key to success is baking the cream until it bubbles without drying out the delicate ravioles.

I'm making a Ravioles du Dauphiné gratin, cream, comté, and a golden crust, simple to pull off and everyone asks for seconds.

Ravioles du Dauphiné gratin
For
6 people
Work
15 min
Total time
35 min
Prep
Prepared the same day
Difficulty
Very easy
Cost per person
€4.00
Calories per person
620 kcalcalculated by Kiloach, your weight coach

Under a golden crust of melted comté, the ravioles turn soft and creamy, bathed in a sauce scented with nutmeg and garlic. The texture stays tender rather than dry, because the pasta keeps cooking in the cream as it bakes. It's the kind of dish that feels warm and comforting without being heavy, built on the simple, honest taste of melted cheese.

This is the dish to pull out for a casual weeknight dinner with friends or an easy family meal, when you want something comforting without spending the whole evening in the kitchen. It fits naturally into fall and winter, though it works just as well in spring alongside a sharply dressed salad. Pair it with a light soup to start or a simple dessert to finish, and you have an effortless, well rounded menu.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 3 steps, 15 min
  3. Before the guests arrive 1 step
  4. When it's time to serve 2 steps, 25 min

In the morning, rub the dish with garlic, poach the ravioles for one minute, top them with cream and comté, then refrigerate. Right before your guests arrive, take the dish out of the fridge for 30 minutes so it comes to room temperature. When it's time to serve, bake it for 20 minutes at 200°C, let it rest 5 minutes, and serve with the green salad.

The ingredients

6 people

Dairy

  • Fresh ravioles du Dauphiné 600 g
  • Thick crème fraîche 30 cl
  • Heavy cream 20 cl
  • Grated comté 200 g
  • Butter 15 g

Pantry

  • Nutmegoften in the pantry 1 pinch
  • Fine saltoften in the pantry 1 tsp
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Garlic 1 cloves
  • Green salad 1

Allergens Gluten, Lactose, Eggs

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Rub a baking dish with the garlic clove, then butter it generously. 5 min

    Rubbing with garlic flavors the dish without anyone biting into a chunk of it.

  2. Drop the ravioles into a large pot of gently simmering salted water for one minute, drain them carefully, and spread them in the dish. 5 min

    Don't let the water boil hard, the ravioles are very fragile and will burst.

  3. Mix both creams with the nutmeg, salt, and pepper, pour over the ravioles, and cover with the grated comté. 5 min

    The ravioles should be just barely covered, not swimming in cream.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Take the dish out of the fridge 30 minutes before baking.

    A dish at room temperature avoids thermal shock and lets the cream cook more evenly.

When it's time to serveThe final touches, right in front of your guests.

  1. Bake for 20 minutes at 200°C, until the top is golden and bubbling. 20 min

    Run it under the broiler for 2 minutes at the end if you want a deeper crust.

  2. Let it rest for 5 minutes and serve with a sharply dressed green salad. 5 min

    This rest lets the cream thicken and keeps you from burning your mouth.

Our tips to get it right

  • Pick an aged comté rather than a young one, it gives the crust more depth of flavor.
  • If your baking dish is on the smaller side, let the ravioles overlap slightly rather than forcing them into a single flat layer, they'll still cook evenly in the cream.
  • Taste the cream mixture before pouring it over the ravioles, that's your only chance to adjust the salt since it's hard to fix once it's poured.

The variations

  • Swap part of the comté for beaufort cheese for a more pronounced, mountain style flavor.
  • Add sautéed bacon lardons between the ravioles and the cream for a heartier version, great for a winter dinner.
  • For kids, cut the nutmeg in half and serve with cherry tomatoes instead of the dressed salad.

What to serve it with

  • Sharply dressed green salad
  • Light vegetable soup to start
  • A glass of dry white wine

Storage

The gratin keeps for 2 days in the refrigerator in a sealed container. It doesn't freeze well, since the cream and ravioles lose their texture. Reheat it in the oven rather than the microwave to bring back a nice crust.

Questions about this recipe

Can you use frozen ravioles instead of fresh ones?

Yes, but don't thaw them first, drop them straight into the simmering water and add an extra minute of cooking time. The result is still good, just slightly less tender in texture.

How do you keep the cream from separating during baking?

Use a thick, not too runny crème fraîche and don't bake past 20 minutes. Cream that bubbles for too long tends to release its water.

Can you replace the comté with another cheese?

Yes, emmental or gruyère both work well for a milder flavor. Avoid very fatty cheeses like raclette, which release too much oil during baking.

Is this dish good for kids who don't like strongly flavored food?

Yes, it's a simple cream and cheese dish that most kids enjoy. Just cut back on the nutmeg and pepper if you're cooking for younger palates.

Can a Ravioles du Dauphiné gratin be made ahead?

Yes, during the day. The recipe needs 15 min of work in total, split up like this, the same day, 3 steps, before the guests arrive, 1 step, when it's time to serve, 2 steps.

How long does it take to make a Ravioles du Dauphiné gratin?

Allow 35 min in total, including resting and cooking time, of which 15 min is actual work. The recipe is rated "very easy".

How many calories are in a Ravioles du Dauphiné gratin?

About 620 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a Ravioles du Dauphiné gratin cost?

About €4.00 per person, that's €24.00 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

Build a menu
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  • 45 min of work
  • Prepared the same day
  • Medium, €1.30 per person

380 kcalcalculated by Kiloach

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