Food & Gastronomy

The Raviole

Raviole is prized for its pasta made with soft flour, eggs and fat, as well as for its tasty filling which is kind on the stomach.

A brief history

The legend says that when the Piedmontese people came to Royans in search of work, and found themselves deprived of ravioli, their usual food, they replaced the meat-based filling with one based on cheese, parsley and turnip leaves.

Its origins are more likely to be found in ancient and medieval cuisine. Minced meat or vegetables rolled into balls took on a rich russet colour. These fried patties were called rissoles in medieval French.

The rissole gradually turned into the raviole, introduced in the 13th century as a piece of pasta filled with minced meat and minced turnip.

By the late 19th century, raviole production, up until then carried out in families, was left to specialists - the "ravioleuses". They are behind the development of the region's small cottage industries.

It was awarded an Appellation of Origin label in 1989 with a designated production area. In Isère, this includes the cantons of Saint-Marcellin and Vinay, Villard-de-Lans and Pont-en-Royans.

A great place to visit: The Raviole du Dauphin at Saint-Marcellin

For over a century, cottage industries mainly based in Vercors and Drôme, have introduced raviole into the region, then throughout France and abroad.

Raviole du Dauphin is one of them, a manufacturer which also produces fresh pasta on the edge of Royans.

It tells the story of raviole, shows how it is made and gives valuable advice on how to prepare and cook it as well as ideas for recipes.


It is a modern product, simple and very quick to prepare - a friendly dish which can be adapted in a thousand different ways