Recipe for Ravioli Gratin with Parmesan and Bacon

Preheat the oven to 180°C.

In a pan, sauté the bacon to render the fat, then transfer to a paper towel to remove excess grease. Set aside.

Bring a pot of salted water to a boil and cook the ravioli according to the instructions on the packaging (for my part, simmer for 1 minute).

Mix 40 g of grated Parmesan cheese into the liquid cream, adding a bit of pepper. No need for salt since the cheese and bacon are salty enough.

In individual dishes or a baking dish, pour a bit of cream at the bottom, then alternate layers of dumplings, bacon, and cream, finishing by sprinkling the remaining cheese for browning during baking.

To finish, bake for 15 to 20 minutes until golden and bubbly.