Dauphiné ravioli are one of the emblematic specialties of the Royans region and our territory. These small squares of thin pasta filled with cheese and parsley, once reserved for festive meals, are now enjoyed in a thousand ways and are an integral part of the local gastronomic heritage.
Saint-JeanDeprived of their country's ravioli, Italian lumberjacks working in the Vercors forests would have replaced a meat-based stuffing with a cheese and parsley-based stuffing. According to legend, the ravioli was born like this!
Symbol of the gastronomy of the Vercors mountains, it can be prepared in many ways, from aperitif to main course. Today, ravioli, with its stuffing made up of Gruyère de Comté cheese, fromage blanc, parsley, eggs, butter and salt, is seen as a true specialty of Drôme and Isère and is positions itself as a worthy heiress of this singular art that is French dough.
Ravioli originate from a culture, a terroir and traditional know-how present in the Dauphiné, particularly around Romans-sur-Isère, since the 15th century. They were a dish used by families on festive days and were made by professional "ravioli makers".
Today, Raviole du Dauphiné benefits from a Protected Geographical Indication (PGI) and a Label Rouge. These quality marks guarantee compliance with precise production conditions and allow this specialty to be distinguished from other artisanal ravioli.
Saint-Jean
Bertrand Claeyssen by Inspiration Vercors
Rambert HouseThe Raviole du Dauphiné PGI designation is reserved for products that meet precise specifications and are subject to inspection. Some producers in the region benefit from this protected geographical indication, while others offer their own artisanal ravioli or ravioli-based specialties.
Saint-JeanINGREDIENTS FOR 4 PERSONS :
• 8 plates of Dauphiné ravioli
• 2 Saint-Marcellin cheeses
• 10 cl of liquid fresh cream
• 240 g walnut kernels
PREPARATION:
• In a saucepan, put the fresh cream and the Saint Marcellin cut into small cubes and melt over low heat, stirring regularly, until you obtain a creamy texture.
• Grind the walnuts in a blender and mix with the cream.
• In a buttered gratin dish, alternate a plate of ravioli, Saint Marcellin and walnut sauce, a plate of ravioli and sauce.
