Raviole_du_Dauphiné
Raviole du Dauphiné
French pasta dish
Ravioles du Dauphiné (English: "Dauphiné ravioli"), also known as Ravioles de Romans[1] ("Ravioli of Romans"), are a French regional speciality consisting of two layers of pasta made out of tender wheat flour, eggs and water, surrounding a filling of Comté or French Emmental cheese, faisselle made of cow's milk, butter and parsley, similar to a very tiny ravioli. 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.[2]
This article needs additional citations for verification. (January 2017) |