Lee Lee’s gratin of Dauphiné ravioli with courgettes

Ingredients

For one gratin tin of 20 x 30 cm, so 4 to 6 parts depending on the appetites

• 2 packets of ravioles du Dauphiné
• 4 medium-sized courgettes
• A generous amount of grated cheese
• One chubby clove of garlic
• One lick of butter at room temperature
• 25 cl of liquid cream (light or full cream, it’s the person who makes the decision)
• Salt, pepper, nutmeg

Recipe

1. Wash the courgettes well, remove the ends but do not peel them;
2. Cut the courgettes into thin strips;
3. Crush the peeled garlic clove;
4. Mix the garlic and butter together and generously line the tin;
5. Begin the assembly of the gratin: a dollop of courgette, a dollop of liquid cream, salt, pepper, nutmeg, a dollop of ravioles. Continue in this way until your lasagne reaches the top of the mould. Finish with a bed of courgettes.
6. Cover generously with grated cheese;
7. Defrost for 40 minutes at 180 degrees. The cheese should be well gratinated;
8. Serve with a crunchy salad.