Dauphiné ravioli.
Dauphiné ravioli.
Is it an Italian tradition of masons from Piedmont wishing to make known the know-how of their grandmothers or a purely Dauphiné tradition?
Everyone defends their story!
The people of Dauphinois evoke the famous rissole from the 13th century, which becomes raviole. It is, par excellence, the food of Lent, when turnip, a modest vegetable, replaces meat in the stuffing. Then the ravioli gentrified, with a stuffing simmered with Comté cheese, fromage blanc and parsley. In the 19th century, "ravioleuses" offered them from farm to farm.
In the 20th century, a "raviole machine", created by Emile Truchet, made it available to everyone, especially restaurants which made it one of their local specialities. Stamped organic, adorned with the Red Label, sold by the Saint-Jean company, in Romans, it is easy to cook.
Michel Rostang, originally from Sassenage, in Isère, the pocket traditionally in chicken broth with mushrooms. Or decorate it with a little basil, "to bring out the taste of delicate and fine cheese". As an accompaniment or as a main dish au gratin in the oven, it is a dish that delights the whole family, young and old.
