Product Description
A REGIONAL CULINARY SPECIALTY WITH AN INIMITABLE TASTE
Symbol of the gastronomy of the Vercors mountains, it can be prepared in many ways, from aperitif to main course. Today, ravioli, with its stuffing made up of Gruyère de Comté cheese, fromage blanc, parsley, eggs, butter and salt, is seen as a true specialty of Drôme and Isère and is positions itself as a worthy heiress of this singular art that is French dough.
The ravioli come from a culture, a soil and a traditional know-how present in the Dauphiné region around Romans-sur-Isère since the 15th century. They were a family dish for holidays and were made by professional “ravioleuses”.
Today, ravioli is an emblematic dish of our region, whose specificity, recipe and geographical area of production have been recognized via an IGP
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.
