fbpx Tartiflette and crunchy pear ravioli recipe

Tartiflette and crunchy pear ravioli recipe

Ravioles de tartiflette et poire croquante
Preparation time
40 min
Cooking time
30 min

Some history

Tartiflette takes its roots from a traditional recipe called Péla, a gratin of potato, onion and cheese.
Although the name is etymologically close to tartiflâ (meaning ‘potato’ in the local dialect), the recipe was perfected in the 1980s by the Inter-Professional Union for Reblochon in an attempt to boost sales of the cheese.
A good call on their part!

Ingredients

16 sheets of ravioli pasta
2 pears
100g of fresh parmesan
A handful of rocket leaves
Olive oil and balsamic vinegar for the seasoning

The stuffing
½ a Reblochon
1 onion
1 clove of garlic
4 slices of smoky bacon
2 potatoes (Bintje)
20g of butter

Preparation

<strong>The stuffing.</strong>
Peel the potatoes and dice into 1cm pieces before cooking in salted water.
Drain.
Melt the butter.
Cover and sweat the onions (finely sliced), the bacon (cut into lardons) and the clove of garlic (chopped).
Once cooked, add the potatoes and the Reblochon (skinned and cut into pieces).
Stir everything together.

<strong>The ravioli</strong>
Stuff the ravioli with the mixture.
Brown and gently seal.
Cook for around 3 minutes in boiling water.

<strong>To serve.</strong>
Roll in olive oil, season and sprinkle with the parmesan shavings.
Slice the pears with a mandoline.
Garnish with the rocket.



Wine suggestion

white wine: Roussette de Savoie
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