Ravioli Casseroles with Vegetables and Cream

Ingredients

• 2 pieces Leeks (cleaned, green parts removed, very finely sliced)
• 4 pieces Carrots (peeled, cut into very fine julienne)
• 200 g Fresh ravioli sheets (defrosted if frozen, cut into 4 cm squares)
• 400 ml Whole Normandy cream (at room temperature, to be seasoned)
• 1 pinch Salt (to taste)
• 1 pinch Black pepper (to taste)
• 1 pinch Nutmeg (freshly grated)

Instructions

1. Slice the leeks

   Trim the roots, remove the overly fibrous green parts, then slice the leeks very finely with the knife blade.

   Time: PT5M

2. Julienne the carrots

   Peel the carrots then, using a vegetable peeler, create very thin strips (julienne style).

   Time: PT5M

3. Rinse the vegetables

   Place the leeks and carrots in a colander and rinse under cold water to remove any dirt or residue.

   Time: PT2M

4. Season the cream

   In a small bowl, pour the whole cream, add a pinch of salt, pepper and freshly grated nutmeg. Mix gently.

   Time: PT3M

5. Arrange the vegetables in the ramekins

   Evenly distribute the leeks and carrots at the bottom of each ramekin.

   Time: PT5M

6. Add the ravioli

   Place 3‑4 squares of fresh ravioli on the vegetable bed in each ramekin.

   Time: PT2M

7. Pour the seasoned cream

   Cover the ravioli and vegetables with a generous layer of the seasoned cream.

   Time: PT2M

8. Bake

   Place the ramekins on a baking sheet and bake at 180°C for 20 minutes, until the edges are lightly golden and the cream is bubbling.

   Time: PT20M

   Temperature: 180°C

9. Rest and serve

   Remove the ramekins from the oven, let rest for 2 minutes, then serve directly.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

10 g

Carbohydrates

30 g

Fat

20 g

Fiber

3 g