Ravioles du Dauphiné

Ravioles du Dauphiné, also called Ravioles de Romans, are a French regional specialty resembling very small ravioli, made of two layers of pasta from soft wheat flour, eggs and water enclosing a filling of Comte or French Emmental cheese, faisselle made from cow milk, butter and parsley. They are associated with the historical Dauphine region of south central France, particularly around Romans sur Isere in the Drome department, and the name has been a legally protected appellation since 1989, receiving the Label Rouge quality mark in 1998 and protection as a PGI since 1989. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/