Ravioli Gratin with Leeks and Goat Cheese
Ravioli Gratin with Leeks and Goat Cheese : an easy and delicious dish with the taste of childhood.
If there is one dish that instantly transports me back to my childhood, it is ravioles. Having grown up in the Drôme region, they have simply always been a part of my daily life. At home, there is almost always a tray in the fridge or a pack in the freezer. They are the kind of ingredient to keep on hand, as they allow you to whip up a hearty meal in no time—one that pleases everyone, young and old alike.
When a former colleague asked me to suggest a few recipe ideas showcasing the iconic products of our regional cuisine, I didn’t hesitate for a second. A ravioles gratin was the obvious choice. I wanted to prepare this classic dish using ingredients I am particularly fond of: tender leeks and Picodon—that delicious goat cheese from the Drôme, whose delicately fruity flavor adds just the right amount of character to the dish.
Dauphiné ravioles are a true specialty of the Drôme region. Much smaller than Italian ravioli, they are made from a very thin dough of wheat flour, egg, and water, then filled with a mixture of Comté and/or Emmental cheese, fromage blanc, fresh egg, and parsley sautéed in butter. It is a simple, authentic recipe that has stood the test of time without losing any of its appeal.
I particularly love making this as a gratin; as it bakes, the ravioles become incredibly tender and melt-in-the-mouth, while the cheese forms a beautiful golden crust on top. The leeks add a touch of sweetness and lightness that perfectly balances the creaminess of the goat cheese. The result is a rich, hearty, and deeply comforting dish—ideal for when the temperature drops, though I make it year-round because it’s always a hit at home (in summer, for instance, you can easily swap the leeks for zucchini).
My children absolutely love it and often ask for this gratin. It’s one of those family recipes that pleases everyone without requiring hours in the kitchen. Served simply with a well-dressed green salad, it makes for a quick, easy, and complete dinner, yet it’s also perfect for a meal with friends.
For this recipe, I usually use ravioles sold in sheets. I recommend popping them in the freezer for about twenty minutes before handling them; they separate much more easily when you’re assembling the gratin. If you’re using frozen ravioles, that’s no problem at all—simply layer them directly into the dish before covering them with the filling.
If you’re looking for a gratin recipe that is quick, easy, and truly delicious, I think this one could well become a staple in your home. For me, it’s synonymous with family meals, childhood memories, and comfort food. And who knows? It might just become a dish close to your heart, too—one that evokes sweet memories for your family.
Ravioli Gratin with Leeks and Goat Cheese recipe
What ingredients do you need to prepare this ravioli gratin?
- Dauphiné ravioles (mini ravioli); you can also use frozen ravioles—simply layer them in your gratin dish
- Sliced leek whites
- One large shallot, finely chopped
- Liquid fresh cream
- Butter
- Whole milk
- Flour
- Grated nutmeg
- Small goat cheeses
- Grated cheese (Beaufort, Comté, etc.)
- Salt and freshly ground pepper
- Chopped flat-leaf parsley (optional)
Ravioli Gratin with Leeks and Goat Cheese
Ingredients
- 360 g (mini) ravioles
- 3–4 leek whites thinly sliced
- 1 shallot finely chopped
- 20 g butter
- 20 cl fresh cream
- 2 tablespoons flour
- 10 cl whole milk
- 1 pinch grated nutmeg
- 2 small goat cheeses (crottins)
- 50 g freshly grated cheese
- Salt and freshly ground pepper
- A few sprigs of flat-leaf parsley chopped
Instructions
- Peel and finely chop the shallots; wash and finely slice the leeks.
- Finely grate the Comté or Beaufort cheese.
- Preheat the oven to 180°C.
- Melt the butter in a frying pan, add the shallots, and sauté for 3 minutes.Add the sliced leek whites and continue cooking, covered, over low heat for about ten minutes, until tender.
- Sprinkle with flour and stir.Add the milk and mix for 2 minutes.Add the liquid cream (reserving a small amount) and stir in a Picodon cheese cut into pieces, along with the chopped parsley.Heat gently over low heat for 3 to 5 minutes, stirring constantly.
- Assemble the dish in successive layers, just like lasagna.Pour the reserved creamy base into the baking dish, then arrange a layer of ravioles.Spread out some of the leek fondue, sprinkle with a little grated cheese, and add a few pieces of Picodon.Repeat the process, alternating layers of ravioles, leeks, and cheeses until all the ingredients are used up.Finish the gratin with a layer of grated cheese.
- Bake for 15 to 20 minutes, until the top is golden brown and gratinated.
