Raviole du Dauphiné

French pasta dish

Ravioles du Dauphiné, also known as Ravioles de Romans, are a French regional speciality, similar to a very tiny ravioli and consisting of two layers of pasta made out of soft wheat flour, eggs and water, surrounding a filling of Comté or French Emmental cheese, faisselle made of cow's milk, butter and parsley. As the name suggests, they are usually associated with the historical region of Dauphiné in South-Central France, particularly around the town of Romans-sur-Isère in the department of Drôme, Auvergne-Rhône-Alpes. The Ravioles du Dauphiné appellation has been legally protected since 1989, and received the Label Rouge in 1998 and is also protected by a PGI since 1989.