February 6, 2021

DAUPHINE RAVIOLES GRATIN

Enjoy my Dauphine ravioles gratin, a delicate dough cradling a creamy cheese filling, a marvel from the heart of France…

Discovering Ravioles from Dauphine

Ah, the joy that swept over me when I stumbled upon a stash of Dauphine ravioles at my favorite French deli!

Imagine a local delicacy akin to miniature ravioli, crafted from delicate, thin dough enveloping a luscious filling. Comté or Emmental cheese, or a combination of both, lends its creamy richness to these petite parcels of pleasure. Not to omit a cooking time as brief as two minutes, akin to the preparation of gnocchi!

Originating from the regions of Drôme and Isère in my beloved France, “the raviole of Dauphiné” proudly boasts a label of controlled origin, symbolizing its authentic lineage and unparalleled quality.

Ancient Origins: From Rissole to Raviole

The ravioles du Dauphiné have a fascinating history dating back to Roman times. Originally called “rissole,” these small square pasta dishes transformed over the centuries. In the 13th century, they became known as “raviole” when turnip leaves replaced the meat filling. In the 19th century, specialized “ravioleuses” would travel from house to house, expertly crafting ravioles for special occasions and gatherings.

Today, the modern raviole du Dauphiné features a thin pasta shell made from soft wheat flour and eggs. Its filling comprises a delightful blend of Comté cheese, fromage blanc, and parsley. This recipe has been perfected over 85 years by the Saint-Jean company, cementing the raviole’s status as a regional specialty.

With a Label Rouge certification and a Protected Geographical Indication, ravioles du Dauphiné guarantee the quality and origin of their ingredients. They are cherished as a delicacy in French cuisine, enjoyed by both young and old alike.

A Personal Journey

As an avid culinary explorer, stumbling upon Dauphine ravioles felt akin to uncovering a hidden treasure. Each bite transported me through a kaleidoscope of flavors reminiscent of my French life. So, with my Dauphine Raviole Gratin, the rendition of a beloved classic put the humble ravioles to new heights of indulgence.

Seyssel: A Gem Along the Rhône

To accompany my delicious Dauphine raviole gratin, I recommend a glass of white Seyssel, from the enchanting region of Savoy and Bugey.

Located along the Rhône river post its departure from Lake Geneva, Seyssel stands as the solitary single-village appellation in Savoie.

The wine is meticulously crafted, predominantly from the Molette grape (comprising 75% or more) and the Altesse grape (constituting at least 10%), occasionally augmented by Chasselas grapes.

Terroir

Perched on the mid to lower slopes of the encircling mountains, Seyssel’s vineyards thrive at elevations ranging from 200 to 400 meters. The soil mosaic, comprising sand, gravel, clay, limestone, and sandstone, fosters optimal drainage for the vineyards’ health and vigour.

Winemaking Heritage

With a winemaking history dating back to the 12th century, Seyssel has earned renowned for its unwavering commitment to quality. The region’s appellation status, conferred in 1942, attests to the enduring advocacy of local producers, who ardently campaigned for it since the late 1920s.

Sensorial

Seyssel’s white wines offer a multisensory experience, characterized by:

Floral and fruity aromas intermingle, redolent of honey, white flowers, and dried fruits.
A velvety, balanced mouthfeel graced by a zesty acidity.
White peach, honey, and delicate toasted notes dance on the palate.
Golden straw hues with lively green undertones captivates the eye.