\nThis simple yet delightful dish combines classic ravioli gratin with smoked salmon and zucchini slices. It is as tasty when served fresh as it is when reheated the next day. The dish perfectly blends the soft texture of fresh pasta with the refined taste of smoked fish, while the cream and Gruy\u00e8re cheese add a wonderfully smooth touch.<\/p>\n
\nAbout 234 kcal per 100 grams.<\/p>\n
\nServes 3 people.<\/p>\n
\n5 minutes.<\/p>\n
\n30 minutes.<\/p>\n
\n35 minutes.<\/p>\n
\nFor 3 servings:<\/p>\n
– 1 package of Dauphine ravioli (4 sheets)
\n– 160 grams of smoked salmon (4 slices)
\n– 1 zucchini
\n– Fresh chives (optional)
\n– 60 grams of grated Gruy\u00e8re cheese (avoid using Emmental as it’s less flavorful)
\n– 20 cl of light cream (12% or 18% fat)<\/p>\n
1. Preheat your oven to 350\u00b0F (180\u00b0C). Thinly slice the zucchini using a mandoline slicer, a vegetable peeler, or a food processor.<\/p>\n
2. In a small baking dish (if the dish is too large, only fill it partially), pour a layer of cream at the bottom. Place a sheet of ravioli on top, followed by a layer of smoked salmon slices and zucchini slices. Drizzle some more cream over this and sprinkle with chopped chives if using. Repeat these layers until all ingredients are used up.<\/p>\n
3. Top the final layer of ravioli with the remaining cream and sprinkle the grated Gruy\u00e8re cheese over it.<\/p>\n
\nBake in the oven for about 30 minutes at 350\u00b0F (180\u00b0C). The gratin should be nicely golden brown when done.<\/p>\n\n\n