Ravioles Du Dauphinè…Yes, the French Make Pasta 

Ravioles du Dauphiné are indeed a French national treasure ! A local restaurant where I live cooks them in the oven with a mixture of heavy cream, lard, cheese on top (comté is the best for this, but gruyère is also great) and a bit of butter for so it doesn't stick. 20-25min in the oven at 210°C And you have a classic of popular French cuisine : Gratin de Ravioles

Omg! I've been following you and your recipe for years and I originally come from where these ravioles are made! I'm living abroad now but every time I go to to France it is the main dish I request from my family as it's nearly impossible to find elsewhere (and even in France itself it's not so popular!). I also gave myself the mission to make it known among all my foreigners friends and they all fall in love with it. So emotional somehow for me to see you making it! Thank you!

My brother told me you can freeze the thyme-stems and then shake the container to loosen the leaves. I have not tested it but it's worth a try!

Good stuff Stephen! FYI, these "ravioles du dauphiné" come from the same region as the "gratin dauphinois", or "potatoes au gratin" or "dauphinoise potatoes" (seems to exist under a variety of names in the states). There's a restaurant in Lyon (a "bouchon") where you actually only order your main dish (some kind of meat or offal), and whatever you order they'll just bring to your table a whole dish filled with potatoes au gratin, and another one also filled to the brim with those ravioles with even more grated Comté melted on top and between the layers. Let's just say I didn't leave this restaurant hungry.

Comté is exquisite. One of my top 5 faves. Looks absolutely devine!

From a French who already did it, I have to say your technique is just incredible. Keep going man !!

This is the technique my grandmother used way back in Brooklyn. I am 74. I was about 6,7 years old. She made ravioli for all holidays. Meat, or cheese.

Dude this is one of the best cooking videos I've ever seen. Love the commentary, technique, the emphasis on art as well as science, and the frankness of what you're doing. Doesn't make it seem like you are mining gold, without diminishing what you are actually doing. After all, it's food! Well done and thanks for what you do.

This is my childhood meal, my mother used to make me a plate of these every thursday and I always looked forward to it!

Comté, the best cheese in the world!!!!! I ate Ravioles du Royans in the Drome area with lavender, stinging nettle, rosemary or other herbs. They also served half a pizza with a side salad with fried ravioles (crunchy). best food ever.

I did not expect to see those here! It's a bit of an obscure French dish. I'm from the Dauphiné region and those are super nostalgic to me now that I live abroad and can't find them. Every time I go home, it's always a go-to meal when we're lazy since it cooks really fast. Also it's very popular in gratins, or grilled as a topping in salads, and the very common raviole pizza, which is a pizza with a crème fraiche base, ravioles, sometimes walnuts and some more cheese.

Nice ! Your ravioles look so tasty ! As a french person, I had no idea ravioles were so little known outside of France haha We sometimes bake them as Gratins with more crème fraîche, that's great too. And we sometimes choose other strong flavorful cheeses, like Beaufort (similar to Comté) or Saint Marcellin.

These are actually called "Ravioles" with the -e and -s silent so pronounced Raviol ... They are delicious thanks to the strong tasting Comté cheese. And "Vin jaune" means Yellow Wine! xx

As an italian that has lived in Grenoble I approve this french pasta thing

As a Dauphinoise myself I am very happy that you showcased those french pasta. If Italy is indubitably the most famous european country for pasta, France is home several pasta dishes (mainly in the south east and east). And every country in Europe has its own pasta specialty! Enjoy your future meals!

my absolute favorite chef to watch cook!

Congrates from France. Et bon appétit à tous.

To weigh whole eggs easily: you should whisk your eggs in a separate bowl first, then pour them in your container over your scale. It’s more accurate like that 😊

Vin Jaune literally translates to wine yellow or yellow wine. And is indeed closely related to sherry, but not quite the same process. But I'm sure that sauce you made as an alternative is mighty tasty.

Dude, you are such a great teacher. I would love to come w/ with you when you do one of those cooking events.

I'm from the region of Dauphiné and I had ravioles quite often in my youth and occasionally since then. I got to say that presentation keeping the sheets together makes a lot of sense and is beautiful. Traditionally like ravioli, they are separated which is tedious to do, messy, they stick and tear spilling the filling, quite often you end up with mash, still good but not sexy. Nice touch!

Beautiful. "When the dough speaks to you..." So true!

I'm amazed you're cooking this on your channel, I thought no one knew about this except french (even some french don't know about it haha)

Lovely. Can’t wait to make it!

I did part of my history degree on medieval cuisine, you'd be surprised how far pasta traveled (as it were), you could find it in fancy cookbooks (in the middle ages there were only ones written for personal chefs, so you know what kind of people it's intended for!) all over Europe, as well as Italian cheeses and other Italian ingredients and sometimes even good importers to pick those up! I found a recipe for "Raviolis" (served with a sauce of raw eggyolk and warm spices) in a Low Countries cookbook and Max from Tasting History has one on Losegns (i.e. lasagna) from medieval Britain. One bonus fact: medieval cuisine was VERY sweet and spicy. If they could afford it, people would put lots of ginger, cinnamon, sugar and pepper in everything. The more stereotypical mellow European cuisine came about in the Early Modern Era, when it became fancy to have basic ingedients cooked to perfection.

Every time this guys got me spending money on Amazon, new pasta maker, mold and cutter on the way and I’m hungry Thanks Buddy 😂

HI ! I come from the place these come from. Not so long ago, we were only a few cities to do this, and this recipe was not very known, even in France. I am surprised that it spread so much, but happy also that people discover our local food. They are normally cooked in chicken stock and served with grated cheese ! Well played !

They re pretty similar to what WE eat hère in Grenoble, Dauphiné, France !!..❤😉

I had this in the south of France and they make a bechemal and brown the top. Yummy

Thanks so much for this recipe. I had been looking everywhere for it. My son had a bit of a meltdown about not finding his favourite pasta in the UK where we live. We are making it tomorrow!

Stephen, I love your creations! You are such a perfectionist, you always get everything just right and you teach it so well! And always new ideas!

Nice sauce, looks great. If you're looking for a simpler but amazing traditional recipe with raviole, while they cook, gently heat some walnut oil with a grated clove of garlic, and combine with the cooked raviole (there is a tradition of growing walnuts in the region where ravioles are from, my dad is from there and ravioles has been one of the family's favorites for decades)

There is an infamous way to cook them: in a high heat pan, brown them on one side. Add a bit of hot water to finish cooking. Water reduction & grated cheese (comté/gruyère/emmental) for a "carbonara" kind of creamy sauce. Finish off with pepper & nutmeg. Bon appétit

Love you show. You are totally a great teacher!

Incroyable! And I always learn a few new random tidbits from your vids.

French - Italian. ✌️ WE both created Culinary Madness.

OMG! Just found one of these pans with the tiny rolling pin when cleaning out my MIL's kitchen and had no idea what to do with it! I want to make tiny French ravioli now!

These are absolutely drool worthy! Love your channel!!

You’re the second cooking blogger I’ve seen with a wounded finger today……Sam the cooking guy

I like that bain marie trick.

Ravioles du dauphiné is very very good, you should aslo try my favorite: Ravioles Niçoises à la daube

I just saw someone's video trying this at the actual restaurant and thought it looked interesting! Thanks for providing a recipe!

Excellent. Worth the prep work for sure.

Me who lives in France and wonders why they r viral now because i see them every day in the store. Some Pizzerias even put them on their pizza here😂

Never fail with the dopest videos

streets needed this one

Funny to see Ravioles being all the hype in NYC; I eat them weekly here, sometimes with courgettes in a gratin :P

My mom used to make them in soup with cheese

I know the book that Steve uses for his pasta recipes...because I use the same book and the chef is Funnken amazing!

That Caputo Chef’s flour is fantastic! I’ve read comments that say King Arthur’s bread flour will provide the same chew but I haven’t tried it.

That looks phenomenal!

I make ravioli using a larger tray. Spray the tray with Pam or some other vegetable oil spray before laying the pasta dough into it. Ravioli will release with no problem.

You did your thang on that one

Very nice!!! You should try Parisian Gnocchi next, it's quite interesting too

This is just Crab Rangoon with extra steps. Done with skill by the cook, but i stand by my statement :)

Hell Yeah! this is gotta try

These remind me of Lucca's in SF. Great vid. Thanks!

That looks absolutely delicious. Thanks for the guidance and idea to cook. A must make.

These look stunning!

No offense to whoever edited this video, but the project resolution doesn't match the footage. I thought I was trippin at first but then I noticed the end card filled the whole frame, so I realized I wasn't

How about I just come for dinner and I'll bring the wine and good conversation? 😂❤️

This is the kind of dude who would take 14 minutes to explain how to open a door.

Love your channel. I admire your taste in music too. For this one, who did you go with?

Lol I saw these little raviolis dried at Big Lots today out of nowhere.

you can buy those in some french supermarkets, they are called " raviole"

Wow very delicate ! Looks very tasty Plz what can i use instead of the vin jaune (i need a no alcohol replacement)

Already ordered a pasta mold 😅

Fantastic!!! Although I think you should know that the link for the recipe doesn't work.

Wowww. This looks bomb!

Since you did this one, you should try making brazilian cannolis. It is not sweeping New York, but they are really good, with 'doce de leite' filling.

Yow, that looks incredible.

Italians must be hurting to know that the French invented Raviolis way way way before they think they did .. 😂☮️ Besides it’s Raviole, the ending is -le and not -li. Raviolo is singular in Italian, Ravioli is plural. Anyway thank for cooking this, very rare to see Americans or Italians talking about this very old French traditional pasta dish.

While the dough is rising you can make the creme fraiche.

Could you do the dough creation on your granite countertop?

WOO WOO WOO !!!!

Awesome cutting board….can you let us know where we could find one please? Thanks….love your videos!

Hi, I am one of your European followers. Love your shows but every time time I need to convert. Could you please add up some metric system in your videos? Your audience is growing beyond the USA and I love it since your videos are humble and precise! Thanks man! Fyi, Vin Jaune is translated yellow wine :-)

Looks amazing 😊😊😊❤❤❤

It is called Ravioles du Dauphiné, and yes you can freeze them for easier cooking process, and ALWAYS eat it with some shredded COMTÉ cheese, that s the good sh*t

They are not pronounced Ravioli, ist more like [Ravioll]. But thank your for bringing Back the Idee of making These! I ate them in my childhood in vacation in france before i tasted Ravioli. Because of this i never liked Ravioli much, because Raviole are Just so much better in my opinion! Nice Video!

I wish I knew how to make pasta/bread. I have tried and have failed, many times lol. RIP to all the flour wasted.

I got hungry real fast.

Stephen, Kenji name-checked you last week as a friend who showed him how to make orecchiette, so you got that going for you! 😇

Hey in France we have what we call IGP (Indication Géographique Protégés) or in english Protected Geographic Origin. It means that u CANT use the name of a dish u didnt respect the geographic and culinary specifications. Here in the Chelsea restaurant, they didnt respect any specifications, so they cant really use this name :/ This law was created to protect french cusiine from foreign bad interpretations and stealing a french name. About the Ravioles du Dauphiné, you MUST respect the specifications : minimum of 55% of dough AND stuff it with REAL Comté or Emmental cheese coming from France. You should say it in your video, thats a very very very important thing in France, thats why our cuisine is still preserved and keep inspiring the world ;)

Ahahah ! they are some many others very local recipes who are going to make NY and perhaps the rest of the USA crazy in the future. Just time for someone to find out and then make it US style. That's from a guy who is from Dauphiné and also live 10 years in the US (recently), and back in le creuset of the French food. Will you know where is that ? 😉 If you find out and stop by, PM me and you 'll be my guest for a culinary/wine tour.

Butter + Creme fraiche + Cheese + two days recipes.... No doubt, it's French ;)

you cut your finger while cooking❤❤❤❤❤

Hmmm, use those ravioli sheets in a lasagna. Parboil then layer with Bolognese and Béchamel.

When you started basting the pasta with the sauce...fucking mouth-watering.

During the Renaissance, the kings of France put Italian cooks in charge of their kitchens. Over time, the Italian cuisine evolved into French cuisine in France. Italian cuisine in Italy has followed its own path.

Good stuff.

Never seen a whole sheet of ravioles cooked as a whole, the real thing "dissolve" and you end up with individual ravioles

As always, another recipe I love but can't afford to make. Perhaps someday I'll own all the proper tools for this.

What are some sides that could compliment this dish?

the recipe link is broken! in the description

I’m soooo hungry

Can you make the ricotta tortellini from Torrisi?

Hope your finger gets healed quick man!

I've never seen it served in a ravioli sheet. I'm not sure how I feel about it.

Vive La France 😊