Raviole du Dauphiné
🇫🇷 A dish from France
Ravioles du Dauphiné, also known as Ravioles de Romans, are a French regional speciality, similar to a very tiny ravioli and consisting of two layers of pasta made out of soft wheat flour, eggs and water, surrounding a filling of Comté or French Emmental cheese, faisselle made of cow's milk, butter and parsley. As the name suggests, they are usually associated with the historical region of Dauphiné in South-Central France, particularly around the town of Romans-sur-Isère in the department of Drôme, Auvergne-Rhône-Alpes.
What gives it away
| 🥘Main ingredients | soft wheat flour, eggs, water, cheese, butter, parsley |
|---|---|
| 🔥Cooking method | tiny filled pasta squares, boiled |
| 👅Flavour & style | cheesy, delicate, savory |
| 🕒When it’s eaten | main course or starter |
More food from France
Frequently asked questions
Where does Raviole du Dauphiné come from?
Raviole du Dauphiné is a dish that originated in France.
What is Raviole du Dauphiné?
Ravioles du Dauphiné, also known as Ravioles de Romans, are a French regional speciality, similar to a very tiny ravioli and consisting of two layers of pasta made out of soft wheat flour, eggs and water, surrounding a filling of Comté or French Emmental cheese, faisselle made of cow's milk, butter and parsley. As the name suggests, they are usually associated with the historical region of Dauphiné in South-Central France, particularly around the town of Romans-sur-Isère in the department of Drôme, Auvergne-Rhône-Alpes.