Ravioles du Dauphiné are a traditional French ravioli from the Dauphiné region, originally enjoyed with meat or root vegetable fillings. Over time, the dish evolved to feature cheese filling, which became popular in urban restaurants. A notable recipe by Michelle Bottalico facilitates the preparation of these ravioli at home, achieving restaurant-quality results. The process includes making fresh pasta and a creamy filling of Comté cheese and crème fraîche, all while using a rich beurre monté sauce that complements without overwhelming. This dish showcases a blend of tradition and modern culinary creativity.
Ravioles du Dauphiné, originally filled with meat or root vegetables in the Middle Ages, are now popular as cheese-filled ravioli, especially in trendy restaurants.
Chef Michelle Bottalico offers a recipe for ravioles du Dauphiné, emphasizing the laborious process of making pasta and filling but rewarding in flavor.
The delicate ravioli filling combines nutty Comté and creamy crème fraîche with fresh herbs, while a beurre monté sauce adds a silky finish without overpowering.
Ravioles du Dauphiné have gained fame in urban restaurants, often prepared in sheets and served as gratin, changing the way this traditional dish is presented.
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