In the land of ravioli

Saint-Jean Raviole, this small square of fresh pasta made with Comté AOP, fresh fromage blanc, and parsley, delights the taste buds of gourmets. Available in a variety of preparations, Ravioles du Dauphiné tell a rich story and continue to be a hit on the tables of Vercors-Drôme. Here are some great tips for enjoying it at home or in our restaurants.

Raviole: quite a story

The ravioli made in the Dauphiné region are believed to have originated in Roman cuisine, but the first recorded mention of the term "ravioli" in this area dates back to 1228. Widely consumed in the Dauphiné region during the Middle Ages, they were filled with meat or vegetables (such as turnips) during Lent or for the poor. In Romans, the consumption of ravioli is documented as early as 1807; the vegetables were replaced by cheese, the final step before the composition we know today. In the 20th ^century , it was a festive dish ordered by bourgeois families from "ravioli makers," who traveled from house to house. In Royans, they were ordered by the "grosses," 12x12 meter trays, to enhance meals on baptism days or on days when a chicken was slaughtered. For to make beautiful ravioli, they were cooked in the broth from the chicken stew!

A world-famous local tradition

An easy-to-prepare and universally loved dish, the development of ravioli production has become more widespread in recent years, and our small squares of dough are now distributed far beyond our territories. Since 1982, the region's six main industrial processors have joined forces through the "Association for the Defense of Genuine Dauphiné Ravioles." The traditional filling is now available with mushroom or goat cheese flavors on shelves across France.

At home : traditionally, ravioli are cooked in simmering chicken broth. In a few moments, those that rise to the surface are removed with a slotted spoon, ready to be enjoyed simply with a drizzle of walnut oil or any other ingredient of your choice, alone or with trout from the rivers of the Vercors Drôme.

At the restaurant : on the menu of our restaurants, enjoy a ravioli gratin, enhanced with Bleu de Vercors Sassenage cheese, walnuts or other local produce. It's a satisfying and comforting main course.

More surprisingly, you can find them fried as an aperitif, on a nice green salad or even on pizza!