Here’s a gratin made in the blink of an eye, a gourmet way to ingest ravioli.
* Ingredients (4 people)
°200g grated Emmental
°2 tablespoons flour
°250 ml of milk
°20 grams butter
°400gm fresh ravioli stuffed to taste
* Preparation :
Boil one liter of water in a saucepan, and when the water boils, add the ravioli and leave it on the fire for 5 minutes.
For béchamel sauce: Separately, melting butter in saucepan, & adding flour also pepper. Stir, add milk and cook for 5 minutes over low heat.
When done, drain the ravioli and place in a gratin dish. Cover with bechamel sauce and sprinkle with Emmental.
Put everything in the oven at 180 ° C for 10 minutes, until the cheese melts and the surface begins to turn brown.
Add the basil and serve immediately.