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Ravioles du Dauphiné en Bouillon

Serves 4 to 6 Entree pasta, Pasta & Rice

Ravioles du Dauphiné en Bouillon

Ravioles du Dauphiné en Bouillon hails from the Dauphiné region, where its comforting presence graces everyday meals. This dish captures the spirit of home-cooked simplicity, inviting everyone to gather around the table with its enticing aroma. The warm, fragrant broth is a common sight in family kitchens, bringing together familiar and cherished flavors.

In the bowl, the delicate ravioles swim in a light chicken or vegetable stock, each bite offering a tender burst of creamy cheese. A whisper of freshly grated Parmesan or Comté elevates the dish, melting into the broth, while a sprinkle of fresh herbs brightens the flavor, creating a harmonious balance of richness and freshness.

Ingredients

  • 500 gfresh ravioles du Dauphiné — cheese-filled
  • 2 Llight chicken or vegetable stock
  • 50 gParmesan or Comté — grated
  • 2 tbspbutter
  • fresh herbs — to garnish — chives or parsley

Method

  1. Begin by bringing a large pot of salted water to a rolling boil. Add 500 g of fresh ravioles du Dauphiné and cook them until they are just al dente. You will know they are ready when they float to the surface and the edges are tender but still firm to the touch. Drain them well and set aside.
  2. While the ravioles are cooking, pour 2 L of light chicken or vegetable stock into a separate large saucepan. Heat the stock over medium heat until it reaches a gentle simmer. This will be the base for your bouillon, providing a savory backdrop for the delicate ravioles.
  3. Once the stock is simmering, add 2 tablespoons of butter to the saucepan. Stir until the butter is fully melted and incorporated into the stock, giving it a slightly richer texture and a glossy appearance.
  4. Grate 50 g of Parmesan or Comté cheese finely. This cheese will add a nutty, savory depth to the dish. Set it aside for later use.
  5. Carefully add the drained ravioles to the simmering stock. Stir gently to ensure they are evenly distributed and coated with the buttery broth. Allow them to simmer for an additional minute to absorb some of the flavors from the bouillon.
  6. Remove the saucepan from the heat and let the ravioles rest in the broth for a few minutes. This resting period allows the flavors to meld and the broth to thicken slightly.
  7. Serve the ravioles du Dauphiné en bouillon hot, directly from the saucepan. Garnish with the grated cheese and a handful of fresh herbs for an aromatic finish. Offer additional cheese at the table for those who wish to add more.
Cover of Authentic French Cuisine
From the cookbook

Authentic French Cuisine

This recipe is from Authentic French Cuisine by Yassine Sbiti — the French volume in the ComidaTime International Cuisines series.

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