Royans ravioli, an ancestral heritage!
Royans ravioli, an ancestral heritage!
A true pride of Royan, praised in all possible ways, ravioli are part of those ancestral dishes, “very local”, passed from the kitchen table to the best addresses in France.
Originally from Romans-Sur-Isère, a town located on the border of the departments of Isère and Drôme, in Rhône-Alpes, Dauphiné ravioli were first called rissoles during Antiquity, until then they were were fried and were found from all over Europe. It was not until the 13th century that they were given the name we know today.
At the base, these small pasta were filled with minced celeriac and were eaten especially during Lent, in the Middle Ages. If it has not been shown that the ravioli came from the Italian ravioli, it is considered to be its cousin.
It will become a local speciality, but some say that Italian lumberjacks or charcoal burners who came to the Vercors in the 19th century brought back the recipe for ravioli, but the meat was rare in this period, so they replaced it with a cheese-based stuffing. Goat. It will also be called the poor man's ravioli.
From then on, ravioleuses undertook production in the region and replaced goat cheese with the mixture that we know well today with cream, parsley and Comté cheese (more regional). They will go around the farms to sell their big ones (which is the unit for three plates of 48 ravioli).
