Ravioles du Dauphiné

DDated text Family D · Mediterranean filled pasta

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Region: France, Benelux, Iberia, Greece, Cyprus, Malta
First record: 1228 · Islamic & Mongol world
Fold: Leaf parcel or pillow
Cooked: Boiled seconds

Ravioles du Dauphiné in Saint-Marcellin cream sauce with chives — As served. Photo Benoît Prieur, CC0, via Wikimedia Commons.

Wrapper: Wheat doughTiny squares
Filling: Comté, fromage frais, parsley
Cooked: Boiled seconds
Served: Gratin
Size: About 2 cm across

Not known yet We don’t yet have a written story, a recipe or a precise place of origin for Ravioles du Dauphiné. What we do have is below, with its sources.

Field notes

History

"Raviole du Dauphiné" registered as an EU PGI by Commission Regulation (EC) No 964/2009 of 15 October 2009 (OJ L 271, 16 October 2009, per INAO). Label Rouge since 1998. Attributed to Italian woodcutters' influence (G).

Where

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From Royans, Dauphiné.

Protected areaRoyans/Romans-sur-Isère · Dauphiné · French

Protected name

EU PGI · Raviole du Dauphiné

FR-PGI-0005-0583-28.12.2006 · Commission Regulation (EC) No 964/2009 (OJ L 271, 16.10.2009) · registered 2009-10-15

Protected area: The Drôme cantons of Romans-sur-Isère, Bourg-de-Péage and Saint-Jean-en-Royans, and the Isère cantons of Saint-Marcellin and Pont-en-Royans

Evidence

Fairly sure. A dated text records it by 1228.

The grade comes from the project's source report and has not yet been checked source by source. How grading works.

First record First mention of 'raviole' in the region, 1228 (D, fr.wikipedia); Romans 1807; EU PGI 2009

This entry is drawn from the World Dumpling Atlas, §6.19, the project's source report. Its grade, D dated text, says how far that has been checked against a primary source.

Family D

Kin

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