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Le Chaudron recipe
Ravioles aux fromages
Cheese ravioles in cream with walnuts
⏱ 15 minServes 4Easy520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
600 g (21 oz)fresh Royans cheese ravioles
200 ml (¾ cup)thick crème fraîche
100 g (3½ oz)grated Parmesan
50 g (2 oz)unsalted butter
2 clovesgarlic
100 g (3½ oz)shelled walnuts
1bunch of chives
1 pinchnutmeg
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper
- 600 g (21 oz) fresh Royans cheese ravioles
- 200 ml (¾ cup) thick crème fraîche
- 100 g (3½ oz) grated Parmesan
- 50 g (2 oz) unsalted butter
- 2 cloves garlic
- 100 g (3½ oz) shelled walnuts
- 1 bunch of chives
- 1 pinch nutmeg
- 1 tsp fleur de sel (flaky sea salt)
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Bring a large pot of salted water (8 g per liter) to a rolling boil.Making it from scratch? See the fresh pasta — ≈ 30 min + repos
- Roughly chop the 100 g (3½ oz) of walnuts.
- Remove the germ from the 2 garlic cloves and chop very finely.
- Chop the chives, keeping a few whole for garnish.
- Melt the butter in the large sauté pan over low heat. Add the garlic and cook 30 seconds without browning.
- Add the crème fraîche and the nutmeg and simmer gently for 3 minutes.
- Meanwhile, cook the ravioles for no more than 3 minutes — they float when done. Lift out gently with a slotted spoon.
- Add them to the cream sauce and stir very gently. Stir in the Parmesan. Serve topped generously with walnuts and chives.
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