I think I set myself up for a cheese overload.
As you may know, we don’t eat a lot of dairy. Or, should I say, I don’t. While I’m not technically lactose-intolerant, something about the richness of dairy just doesn’t sit right with me much of the time. For a few years I was virtually dairy free (with the exception of goat cheese, butter, and parmesan), but now I am gradually reintroducing bits of dairy here and there (can you say, hello! cheese pizza!).
But these little cocotte concoctions took that a bit too far. As precious as they were, we’re just not used to eating this much dairy in one little pot. Goat cheese. Parmesan. Cream. Ricotta-filled ravioli. So maybe I can tolerate one kind of dairy in a sitting. But 4 is pushing it. Even Taylor thought they were a wee bit rich.
Next time? While they won’t technically be “gratin” if they aren’t swimming in cream, we may actually try chicken broth as a replacement for the liquid. That, paired with a different kind of ravioli, and maybe a speck less basil (the basil was quite overpowering, and I’m never a fan of anything that covers up the taste of my beloved goat cheese). But all in all this one definitely gets high marks in our book.
Not to mention they are just too stinkin’ cute.
Ravioli Gratins with Goat Cheese and Basil Pistou
Makes 4 cocottes. Recipe from Mini-Cocotte by Le Creuset
4 oz. crumbled fresh goat cheese
2 bunches fresh basil
4 cloves of galric
Dash of olive oil
2 tablespoons (1/4 stick) unsalted butter
3/4 cup cream or milk
8oz fresh or frozen cheese ravioli (12)
2 oz pine nuts
4 tablespoons Parmesean cheese
Pine nuts and fresh basil leaves, for garnish
Prepare the basil pistou: Combine fresh basil and garlic in a small mixer, and add a small dash of olive oil. Pulse until no large chunks of basil remain.
Precook the ravioli for 1-2 minutes in salted boiling water. Remove from pot and drain well, tossing gently with a splash of olive oil to prevent them from sticking together.
Preheat the oven to 400?F.
Lightly butter 4 mini cocottes (or large ramekins).
Add to each, a layer of ravioli, a spoonful of crumbled goat cheese, and a spoonful of basil pistou. Add one teaspoon of pine nuts. Continue with another layer of ravioli, one tablespoon of cream, a spoonful of goat cheese and another of pistou. Top each cocotte with a ravioli, a tablespoon of cream, and a generous sprinkling of grated Parmesan.
Bake, uncovered, for about 10 minutes, or until the tops look crunchy and the cheese begins to brown.
Garnish with remaining pine nuts and some roughly chopped basil leaves.
Did you make this recipe?
Let us know what you think!
Leave a Comment below or share a photo and tag me on Instagram with the hashtag #loveandoliveoil.
That looks and sounds amazing!
And I am entirely in love with those little ramekins! They are too cute.
I am happy to share.
Caramelized Leek Stuffing for Filled Pasta
4 tablespoons butter
4 leeks, white and pale, sliced thinly
1 1/2 ounces parmesan cheese
1 teaspoon balsamic vinegar
Place butter and leeks in skillet and set on medium heat. Cook, stirring often, about 5 minutes. Reduce the heat to low, cover and cook about 10 minutes until leeks are soft and lightly browned. Cool for a few minutes and then stir in the cheese and vinegar. Use within 3 days.
We made fresh pasta and formed raviolis although this filling could also be stuffed into pasta shells. (Double the recipe to fill shells).
I made a quick broth with some canned chicken broth, a few sprigs of fresh thyme and a garlic clove which I simmered for about 10 minutes and served a few ravioli with a ladle of broth.
It was definitely a class favorite. Hope you enjoy it as well!
I’m addicted to cheese. And these gratins look so adorable, I must try them —I wonder if making this is reason enough to buy some little Le Creuset dishes…
Those Le Creusets are adorable! I just started really enjoying goat cheese…might have to try this. Thanks!
Awwwwww! I am getting hungry just reading all this stuff. I will certainly be using the recipe though!
Dawn, that sounds delicious! Any chance you’d be willing to share the recipe? :)
I did a cooking class last night called Stuffed Pasta Five Ways. By far the hit of the evening was a caramelized leek and asiago ravioli which I served with a small ladle of chicken broth enriched with thyme leaves and a garlic clove. The ten students loved this one far better than the butternut squash and goat cheese filling, the lemon ricotta, the artichoke and the chestnut. These were all laden with sauces and while they enjoyed each and every one of them, they loved the lightness of the ravioli in the broth the best. So maybe you are on the right track for next time!
I’m a new reader of your blog and wanted to comment after drooling over your recipes! I can’t wait to try these for my next dinner party they look delicious!!
Those little pots are so cute! The ravioli looks wonderful too!
Try taking a Lactaid, my husband is not technically lactose intolerant however dairy definitely upsets his stomach, Lactaid works everytime! HTH for your future dairy endeavors. Oh also, Lataid makes lactose free milk, cheese and eggs and the taste and texture are the same (I often sub Lataid milk for regular milk when i can!)
Well, they do look extremely cute! I have been wanting to get my hands on those little pots too. Just lovely. The tastes sound great too although I can see how this could be very rich!
Oh my, I MUST try this, as I am also a lactose-intolerant lover of all things with butter and goat cheese!!
I adore the name of your blog, and would have certainly named mine something similar! I found your on SmittenKitchen and will be sure to visit often for recipe ideas.
Keep up the wonderful cooking : )
my new blog: a pear to remember !
i want those pots! they are so cute. that’s a great idea to combine pasta with goat cheese. yummmm
These look so yummy!! Love your blog by the way. I just discovered it a while ago and I’ve been enjoying your recipes and pics.
This looks delicious and yummy, and the photo is lovely. I so enjoy your tweets and posts! Thanks so much for sharing your creativity! Chrissy