Ravioles are an intrinsic part of the history of Saint Jean; the recipe has been crafted and fine tuned for over 85 years.
These little squares of finely serrated pasta are cooked by the great names in French cuisine, who all praise their unique taste. Ravioles are also a staple product in French households, offering simple and delicious culinary interludes in everyday life.
WHAT IS THE REASON FOR THEIR SUCCESS?
A typically regional recipe made with Comté PDO, fromage frais and parsley, ravioles are a unique product recognised by two labels guaranteeing their optimum quality: its Label Rouge since 1998 and its IGP (Protected Geographical Indication) since 2009. Which guarantee the origin of the ingredients and the taste of the product.
Unlike traditional fresh pasta, made using durum wheat semolina, the pasta in ravioles is made from soft wheat flour. Saint Jean wanted the flour to be as French as possible, made from 100% French wheat.
This very pure flour gives the ravioles their fine, transparent shell.
Eggs are an integral part of the recipe for the ravioles dough. Mixed with soft wheat flour, the eggs from free-range hens in the Drôme form a very fine paste that becomes transparent when cooked.
Ravioles display their difference from other pasta and authenticity through this unique outer shell.
When devising his ravioles du dauphine recipe, the founder of Saint Jean happened upon the idea of adding Comté cheese to his stuffing. Chosen from dairy farms in the neighbouring Jura region, this fantastic cheese is matured for several months, giving the ravioles du dauphine an inimitable and irresistible flavour.
Comté is definitely the ingredient that makes the difference!
Parsley is a key ingredient in ravioles du dauphine. It gives the ravioles du dauphine their distinctive flavour.
Poached in water, deep fried, as a salad or as part of tapas, ravioles are ideal for any meal!