Saint Jean Ravioles du Dauphiné IGP
Saint Jean's Raviole du Dauphiné IGP Label Rouge: thin soft wheat and egg dough filled with fresh cheese, Comté AOP and parsley.
Saint Jean Ravioles du Dauphiné IGP is Saint Jean's main line, the classic Raviole du Dauphiné. This Filled pasta carries two quality marks: the Label Rouge since 1998 and the protected geographical indication (IGP) since 2009, which limits production to a number of cantons in the Drôme and Isère.
The dough is made not from semolina, like most pasta, but from 100% French soft wheat flour and free-range eggs. It is rolled very thin, so that after cooking it becomes almost transparent. The filling is fresh cheese (fromage frais), Comté AOP bought from dairies in the AOP area, and parsley from the Drôme only. The Label Rouge requires strict adherence to the recipe, including 48 squares per sheet.
The ravioles are sold in sheets of 4, 6, 12 and 24, with a version using 12-month Comté and a frozen version that comes already separated. Fresh ones cook in just 1 minute in plenty of barely simmering water and are lifted out with a skimmer; frozen ones take 2 minutes. They are served straight from the pot, baked in a gratin, added to salads or served as tapas.
Facts
| Raw material | Dough of French soft wheat flour and free-range eggs; filling of fresh cheese, Comté AOP and Drôme parsley |
|---|---|
| Main use | Regional IGP ravioles for broth, gratins, salads and starters |
What it includes
How it connects to Pasta
Saint Jean Ravioles du Dauphiné IGP → kind of → Filled pasta → kind of → 🍝 Pasta
Links
- What it contains
- Wheat flour, 🥚 Chicken egg, 🌾 Common wheat, 🥣 Tvorog
- Part of
- Saint Jean, Raviole du Dauphiné, Filled pasta
- Similar and different
- Ravioli
Frequently asked questions
How long should Saint Jean Ravioles du Dauphiné be cooked?
Fresh ones for 1 minute in barely simmering water; frozen ones for 2 minutes.
Which quality marks do Saint Jean ravioles carry?
The Label Rouge since 1998 and the Raviole du Dauphiné IGP since 2009.
What to read next
- 🥚 Chicken egg — The egg of the domestic hen: in pasta it gives yellow colour, an elastic dough and protein, and in the EU it must be highlighted on labels as an allergen.
- Ravioli — Fresh filled pasta: pasta dough enclosing a filling; Garofalo's ricotta and spinach ravioli cook in 2–3 minutes.
- 🥣 Tvorog — Soured milk with the whey removed.
- 🌾 Common wheat — The most widely grown wheat species, milled into flour for bread, fresh and egg pasta, spätzle and noodles.
Similar
Saint Jean Ravioles créatives · Saint Jean Pâtes farcies · Saint Jean Crozets et tagliatelles · Saint Jean Pâtes à poêler · Garofalo Pasta Fresca Ripiena · Pastai I Tradizionali