IGP DAUPHINE RAVIOLI
Romans-sur-Isère is the capital of the Raviole du Dauphiné . It is here that we find the only 3 manufacturers of this product whose recipe and ingredients are codified to guarantee its quality.
Cité de la Raviole, Saint Jean and Mes Ravioles - 1228, all produce these little capsules of dough, no bigger than a postage stamp, which cook in less than 2 minutes in simmering water.
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Fast cooking that we owe to the extremely fine with durum wheat and eggs which contains a creamy Comté filling, fresh cheese and parsley. The ratio between dough and stuffing is fundamental to have a quality product, it is 55% dough, 45% minimum stuffing.
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Dauphiné ravioli are eaten all year round with recipes that adapt to the season. In winter, we prefer the famous ravioli grattin where our little pasta capsules are covered with a creamy ceps, blue cheese or even Saint-Marcellin sauce before grilling.
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In summer, the recipes are lighter, as with ravioli in a summer marinade. Dauphiné ravioli are topped with a virgin sauce of Nyons olive oil and raw, finely chopped seasonal vegetables.
