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Best Raviole du Dauphiné in New York

“Impossibly small pasta parcels filled with Comté, faisselle, butter & parsley from Romans-sur-Isère.”

Raviole du Dauphiné

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Ravioles du Dauphiné (English: "Dauphiné ravioli"), also known as Ravioles de Romans ("Ravioli of 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. The Ravioles du Dauphiné appellation has been legally protected since 1989, and received the Label Rouge in 1998 and is also protected by a PGI since 1989.

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Ravioles du Dauphiné are impossibly small pasta parcels from south-central France—delicate two-layer envelopes of soft wheat dough barely larger than a fingernail. Inside: a careful blend of Comté or French Emmental, creamy faisselle, butter, and parsley. Born in Romans-sur-Isère and legally protected since 1989, these ravioli represent the regional precision of Dauphiné cooking.

Order it here when it has

  • legally protected appellation
  • Label Rouge certified
  • specific regional identity

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