Raviole du Dauphiné

Raviole du Dauphiné is a fresh filled pasta with an EU protected geographical indication (PGI, French IGP), made around Romans-sur-Isère and in the Royans area, in municipalities of the Drôme and Isère departments of south-eastern France. It comes as tiny bulging squares of very thin pasta with a cheese and parsley filling, sold in sheets of 48 pieces.

The dough – at most 55% of the product – is no more than 0.75 mm thick and made from type 45 soft wheat flour, free-range eggs, water and a permitted fat. The filling – at least 45% – contains at least 40% hard pressed cheese (only Comté PDO and/or Emmental français est-central PGI), at least 30% cow's-milk fromage frais and at least 4% parsley browned in unsalted butter, plus eggs, butter, salt and pepper. Eggs and fromage frais must come from the area or neighbouring departments. Colourings, preservatives, breadcrumbs, starch and potato flakes are not allowed.

A fresh sheet of 6×8 squares weighs 60–65 g, so each square weighs just 1–1.5 g; frozen raviole are sold as separate pieces. The ivory pasta melts in the mouth and cooks in simmering water in about a minute. Making the dough and filling, assembling, any freezing and packaging all take place in the area.

With no meat, raviole were first eaten on fast days and later at celebrations. 'Ravioleuses' went from farm to farm making them the night before a feast; in 1873 a Mrs Maury settled in Romans and served them on the premises, and in 1953 Emile Truchet showed his ravioli machine at the Romans fair. The label shows 'Raviole du Dauphiné' with the EU PGI logo.