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Ortolan 1921 Ravioli with crispy bacon

By Philippe Barret

15 min.

5 min.


Main course

Ingredients ( Serves: 4)

  • 1 Ortolan 1921
  • 2 fresh lasagna noodles
  • 120g bacon
  • 10g dried ceps


  1. Cut the bacon into very small straws. Place them on a piece of greaseproof paper and put in the oven for 40 minutes at 150°C (th. 5).
  2. Cook the lasagna noodles in boiling water (salt added).
  3. Once cooked, put the crispy bacon and chopped dried ceps on half of the lasagna noodle.
  4. Place on top a slice of Ortolan 1921.
  5. Fold the lasagna noodle and add a slice of Ortolan on top and sprinkle with cep powder.
  6. Place in the oven for 10 minutes in order for the cheese to melt slightly.

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