The Rambert House
A true pride of Royan, praised in all possible ways, ravioli are one of those ancestral dishes that are now found on most tables in France.
Deprived 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.
The ravioli come from a culture, a soil and a traditional know-how present in the Dauphiné region around Romans-sur-Isère since the 15th century. They were a family dish for holidays and were made by professional "ravioleuses".
Today, ravioli is an emblematic dish of our region, whose specificity, recipe and geographical area of production have been recognized via an IGP and Label Rouge.
Walnut and Saint-Marcellin ravioli gratin
INGREDIENTS FOR 4 PERSONS :
• 8 plates of Dauphiné ravioli
• 2 Saint Marcellin cheeses
• 10cl of fresh liquid cream
• 240 g walnut kernels
• 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.