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

Ravioli made in the Dauphiné province are said to have their origins in Roman gastronomy, but the first mention of the term "raviole" in this country dates back to 1228. Widely consumed in the Dauphiné region in the Middle Ages, it was stuffed with meat or vegetables (such as turnips) during Lent or for poor populations. In Romans, the consumption of ravioli was confirmed as early as 1807; the vegetables were replaced by cheese, the last step before the composition we know today. In the 20^e century, it was a festive dish ordered by bourgeois families from the "ravoleuses", who moved from house to house. In Royans, they were ordered in "grosses", 12*12 plates to enhance meals on baptism days or those when the hen was killed. Because to make beautiful ravioli, they were cooked in the broth from the hen in the pot!

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 skimmer, ready to be enjoyed simply with a drizzle of walnut oil or any other ingredient of your choice, alone or with trout from the Vercors Drôme rivers.

At the restaurant : On our restaurant menu, enjoy a ravioli gratin, garnished 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!