Raviolis and cream raclette

Author: Les Cultures de chez nous
Preparation 10
Baking 5
Portions 4
Freezing No


  • 48 small raviolis stuffed with cheese or meat, cooked al dente (about 340 g/ ¾ pound)
  • 8 sliced white mushrooms
  • 40 g (½ cup) of diced sausage (salami of Geona, rosette of Lyon,etc.)
  • 2 minced shallots
  • 125 ml (½ cup) of fresh cooking cream
  • 170 g (6 oz) of raclette cheese sliced into halfs
  • Pepper
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  • Into each raclette pan, set 3 raviolis and 2 mushrooms slices. Spread 7,5 ml (1½ teaspoon) of diced sausage and few minced shallots. Garnish with about 7,5 ml (1½ teaspoon) of fresh cooking cream and hafl a cheese slices.
  • Cook under the raclette grill until cheese browns. Pepper.
  • Enjoy with a lemon and herbs sauce!

Chef's notes

May also oven bake, into ramequins, for about 3 minutes at broil.