Le Gruyère AOP cured meat ravioli


The perfect starter for your four-course menu! Light, intense and delicious – Le Gruyère AOP cured meat ravioli. If you enjoy carpaccio but are keeping an eye on costs and don’t want to spend too long in the kitchen, this is the perfect dish for the next time you invite friends around for dinner. Instead of fillet steak, simply use cured meat which tastes just as good and adds a touch of refinement to the dish. You then fill this with a refreshing mousse made of Le Gruyère AOP Réserve and fresh herbs – simply perfect for springtime. This starter can be made in no time at all and can easily be prepared beforehand, giving you time to spend with your guests. Enjoy trying it out and bon appetit!

Stéphanie Zosso

Ingredients for



Attention changement nombre de personnes

Le Gruyère AOP cured meat ravioli

  • 35 g
    Gruyère AOP grated
  • 20 slices
    Valais Dried Meat IGP
  • 20 g
  • 60 g
    crème fraîche
  • 3 g
    of thyme
  • 3 g
  • 10 g
  • 5 g
    of chervil
  • 10 g
    zest of lemon
  • 15 g
    of lemon juice
  • 1 pinch
    of pepper
  • 1 pinch
    of salt
  • 50 g
    Le Gruyère AOP Réserve
  • 50 g
  • 20 g
    olive oil
  • 10 g
    of black balsamic vinegar
  • 5 g
    of aromatic herbs from the garden


Le Gruyère AOP cured meat ravioli

  1. Finely grate Le Gruyère AOP and mix with the quark and crème fraîche.
  2. Finely chop all the herbs and then add to the mixture.
  3. Add the lemon zest and juice.
  4. Season with salt and pepper and add more herbs or lemon if you wish.
  5. Fill the  cured meat with the mixture and shape into ravioli.
  6. Serve five pieces of ravioli per person and sprinkle with olive oil and Balsamic vinegar, garnish with fresh salad and herbs and some lemon zest and add shaved Le Gruyère AOP Réserve.

Delicious to know

When you buy the cured meat, make sure it is rounded and not angular so the ravioli are easy to shape. Impress your friends by using a truffle slicer to add the shaved Le Gruyère AOP Réserve at the table.

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