A weekday evening where the fridge inspires nothing grand, what’s the plan? This leek and goat cheese raviole gratin. Thirty minutes, one pan, one oven dish — and you’ve got something truly great on the table.
Ingredients :
- Ravioles du Dauphiné — In the refrigerated section, in sheets of 9 ravioles each. They are very fragile — handle them while still cold, they hold together better. Royans or Saint-Jean brands, both work.
- Leeks — Keep only the white and tender green parts. The dark green is too fibrous here. 350 g net represents about 2 medium leeks once trimmed and cleaned.
- Fresh goat cheese — Petit Billy type or equivalent — not an aged cheese, it needs to melt into the hot sauce. It will dissolve into the cream in a few minutes of simmering and disappear completely into the texture.
- Goat cheese log — Cut it into rounds of about 1 cm. It browns on top and brings a more pronounced taste than the fresh goat cheese. Pick a semi-aged log, not too dry — otherwise it stays in blocks without melting.
