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Raviole Gratin

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We called on traditional French flavors when conceiving our newest, and tinest, ravioli and kept it simple when creating this recipe; these raviole look adorable but pack a flavor punch to be reckoned with. Serve with crusty bread and crisp white wine and in no time you'll be whisked away to the Provincial countryside. 

Serving Size: 

12 oz. Pappardelle's French Alps Raviole du Royans
1 large leek, thinly sliced
1 lb. wild mushrooms, cleaned and sliced
1/2 cup dry white wine
2 1/2 cup cream
1/2 cup gruyere cheese
Herbs de Provence
Salt & pepper, to taste


1. Preheat oven to 350°.
2. Set a sauté pan over medium heat, covering the bottom with oil. Add leek and mushrooms and cook until soft and lightly browned, stirring occasionally. Season with salt, pepper, and Herbs de Provence to taste.
3. Deglaze with white wine, making sure to scrape the bits off the bottom of the pan; continue to cook until very little liquid remains.
4. Remove from heat, add cream and frozen raviolini, and stir to combine. Pour into a greased baking dish and sprinkle the gruyere cheese on top. Bake 35-40 minutes or until golden and bubbly. Let set for 5 mins before serving.

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I cannot find the French Alps Raviole Du Royans you use in this recipe. Do you not sell them? What to substitute?