Ravioles du Dauphiné

Ravioles du Dauphiné are delicate parcels of pasta filled with Comté or French Emmental cheese, cream cheese, butter and parsley that originated in Romans-sur-Isère. Italian woodcutters working in the Dauphiné are said to have been the first to make them in the Middle Ages, with various fillings.

The current recipe is said to date from the early 19th century in Romans. Women known as ravioleuses would travel around the area and make them for special occasions. In 1904, a third generation ravioleuse Marie-Louise Maury, better known as ‘Mère Maury’ opened a café serving ravioles and began to market them.

After World War I they began to be scarce...until the 1950s, when Maurice Donnadieu, Mère Maury’s grandson and Emile Truchet, her disciple, invented machines to make ravioles on a larger scale.