Ravioles du Dauphiné IGP

In the 19th century, in the Dauphiné, on celebration days, “ravioleuses” (the women who cooked them) went from house to house to offer square ravioli, a small thin pastry stuffed with cheese. One of them, Mother Maury, put these Ravioles on the menu of her café. The success was immediate and Raviole du Dauphine became popular.

The recipe, never changed, is thus composed of a very fine dough made from soft wheat flour and of a creamy filling made from Comté AOP, resulting in a delicious, savory flavor.
Serve them in a light broth or with a simple sauce for a comforting meal.

Store in the refrigerator and consume within the recommended expiration date.