Ravioles du Dauphine w/Comte 2.2 lb

"Ravioles du Dauphine" is a typical dish from the south of France. The ravioles are filled with a mild and nutty Comté cheese and parsley and can be cooked in a variety of ways: poached in water and served with a drizzle of cream or olive oil, in a gratin, deep fried, as a salad, or as part of a tapas! Ravioles make for a tasty and filling entrée or a side dish to steamed vegetables, fritters, or lobster. 

Cooking Ideas: 

Poached Ravioles: In a large saucepan, bring 8 cups (2 liters) of water to a boil.

When the water starts to boil, add the ravioles to water and stir gently with a skimmer. Allow to simmer for 2 minutes (do not let boil) and move the ravioles with the skimmer. Ravioles are delicate, don't strain them in a colander. Serve immediately with olive oil or cream.

Gratin Ravioles: Start with the same process as poached ravioles listed above, but let them cook for 1 minute and 30 seconds at medium heat.

Remove the ravioles with a skimmer. The ravioles will be delicate, so do not strain them in a colander. In a gratin dish, combine the ravioles with sour cream or cheddar sauce and add cheddar on top. Bake for 5 minutes under the grill to melt and brown the cheddar.

Ingredients: Pasta (50%) : soft wheat flour, water , fresh eggs, sunflower oil. Filling (50%) : French-style cream cheese (pasteurized cow's milk, salt, rennet, lactic culture), Comte Cheese (cow's milk, lactic culture, rennet, salt), French Emmental (cow's milk, lactic culture, rennet, salt), parsley, fresh eggs, salt, butter.

Allergens: Contains wheat, eggs, and milk.