You’re certainly familiar with Italian ravioli — but have you discovered ravioles, the distinctly French version from the Dauphiné region?
Ravioles du Dauphiné, Ravioles de Romans, Ravioles du Royans, Ravioles de Saint-Jean — you’ll find them under various names (which are in fact all brand names), but it’s the same wonderful product. This speciality from the Drôme department has held a Label Rouge quality certification since 1998, elevating what was once a rustic peasant dish into a refined local delicacy.
The pasta is made from a very thin, delicate dough of wheat flour, eggs and oil, filled with Comté cheese, fresh cream cheese and parsley. The dough is significantly finer and more tender than Italian pasta, which uses durum wheat.
Where to find Ravioles du Dauphiné
Look for them in the fresh pasta section of larger supermarkets. Allow 2 sheets per person as a side dish, or 3 as a main course.
How to cook Ravioles du Dauphiné
The simplest and most traditional way is to gratinate them: spread the sheets in a gratin dish, cover generously with single cream and grated Comté or Gruyère, and bake in a hot oven (200°C) for 10–12 minutes until bubbling and golden. Absolutely irresistible!
Alternatively, drop them into simmering salted water for just 2–3 minutes, drain gently and toss with butter and herbs. They can also be added to a light broth for an elegant starter.
Bon appétit! 🧀🇫🇷