At my birthday supper, in Paris, Gina and Jamie ordered a dish something like this for their appetizer (entree, I know, very confusing!). Theirs was made with St Marceillin cheese, but I chose Reblochon cheese for this dish!
It was delivered in beautiful little terracotta crocks, steamy, creamy and rich! You can alter any vegetable for the mushrooms and play around using whatever ravioli and herbs you have on hand. Feel free to put it in a medium casserole dish, or individuals!
1 1/2 cups Dry cheese filled Ravioli (in the pasta section)
3 Tablespoons butter
1 cup sliced mushrooms
3 Tablespoons butter
2 Tablespoons flour
1 1/4 cups heavy cream
2/3 pound Reblochon Cheese (remove rind)
1 Tablespoon fresh chives, chopped
salt & pepper to taste
Cook ravioli according to package directions.
Saute mushrooms in butter until lightly browned.
In a medium saucepan, melt 3 T of butter, add flour and brown. Slowly add cream, bring to a boil and boil until sauce has thickened slightly. Add cheese and stir until melted.
Pour into a casserole dish, or individual casseroles, bake at 375 degrees for about 20 minutes.
I served ours with grilled chicken drizzled with Extra Virgin Olive Oil with Lemon and minced Chervil and a green salad.
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