Ravioles du Dauphiné with Basil

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 that would come from medieval rissoles. One of them, Mother Maury, put these Ravioles on the menu of her café located near Romans. The success was immediate and Raviole du Dauphine became popular.

Our Ravioles with Basil are a little twist from the original recipe, composed of a very fine dough made from soft wheat flour, water, fresh eggs, vegetable fat; and of a creamy filling made from Comté AOP, French Emmental cheese and basil.