the ravioles of the Dauphiné are a speciality of the country of Romans and Royans, in the departments of the Drome and the Isere.
the ravioles are pastes (kind of raviolis of small size) stuffed with Fromage fresh, of county, Persil.
Origins of the ravioles of the Dauphine oneDeprived of their usual raviolis, of the Italian loggers emigrated in Drome invented a dish of replacement starting from turnip sheets. Filled of soft white cheese: the ravioles had been born. Not containing meat this receipt was initially adopted by the French families during the Lent. Then, very appreciated it was elaborate with common flour of wheat, county, soft white cheese and parsley.
Preparation of the ravioles of the Dauphine oneThe ravioles are thrown in a water carried with boiling, and cook a few moments without boiling time that they go back to surface.
There also exists of other modes of preparation accompanying in particular by salads.
- Kitchen > French Kitchen
- regional Speciality (French kitchen)
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