Not to be confused with Italian ravioli, the raviole is a speciality of the historical region of Dauphiné. It dates back to Roman times, when it was known as rissole. And it was in the 13th century that the word "raviole" appeared, when turnip leaves replaced the meat inside. In the previous century, professional raviole-makers went from house to house, making ravioles for special occasions.
Also known as ravioles du Royans or ravioles du Romans, ravioles du Dauphiné are Label Rouge-certified and have a Protected Geographical Indication. The latter covers five cantons: Romans-sur-Isère, Saint-Jean-en-Royans and Bourg-de-Péage, in Drôme; Saint-Marcellin and Pont-en-Royans, in Isère.
Renowned for its delicateness and meltingly soft texture, the raviole du Dauphiné is a small square of thin pasta made from tender wheat and fresh eggs, with a filling of fromage blanc, Comté cheese, eggs and parsley simmered in butter. It's very quick to cook, in salted boiling water or chicken stock... it only takes one minute! Delicious on their own, with a knob of butter, crème fraîche or a little grated cheese, ravioles can also be enjoyed au gratin or fried to make appetisers. A treat for the taste buds, enjoyed by adults and children alike!