Ravioles du Dauphiné

Tasting notes of the Curator

Despite their common origin with Italian Ravioli, the Ravioles ( no “i” ! ) are really different in their taste profile. Unlike Italian pasta made from durum wheat semolina, the raviole dough is made from common wheat flour, creating this extremely thin dough that becomes nearly translucent when cooked and results in an exquisite soft texture. Once in your mouth, they will pop and you’ll find the exquisite filling made of fresh cheese, AOP Comté cheese and slowly browned parsley in butter. This mix of herby and cheesy is unique and can be only found in these ravioles. These raviole have an amazing 50% ratio of filling. The Royans brand we carry is the only Label Rouge ( Red Label ) and IGP certified brand on the market.

How to cook the Ravioles du Dauphiné

The traditional way of cooking the Ravioles is in boiling water for 2 minutes. You can also cook them the same way but in vegetable or chicken stock. Then, you can whether:

• Add a little bit of butter or olive oil and grate some Comté cheese on top
• Add cream and chive on top and let it melt More creative ways of cooking the ravioles can be
• To fry them in a pan, without thawing them
• To oven bake them with a slab of creme fraiche and grated comté, gruyere or beaufort, salt and pepper for 25 mins at 350°F or 180°C.

From Roman times to today

The Ravioles were already a delicacy in the roman times, it was then turnip and meat filled and cooked in oil. During the middle age, we found traces of the “Ravyolles” cooked in poultry stock. They become fromage filled during the 18th century, and become a noble product, served for celebrations. The recipe starts to stabilise around these key ingredients: Comté AOP, eventually Emmental IGP, cow milk Cottage cheese and Parsley. In the 20th century, the Raviole become a national dish and recognised with the Label Rouge and IGP certification.

Storage Instructions

Store in freezer. Shelf life is around 6 months.