Raviole du Dauphiné
Tiny ravioli associated with Dauphiné in South-Central France, particularly around Romans-sur-Isère, enclose Comté or Emmental, faisselle, butter and parsley between two soft-wheat pasta layers made with eggs and water.
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About this dish
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.