In the 18th century, the first Raviole du Dauphiné pasta recipe was created. Its main feature? The dough is made exclusively from soft wheat flour, which is much softer and finer, resulting in a light, melt-in-the-mouth product with a cheese and parsley filling in the centre, then browned in butter, in keeping with French gastronomy. In the 19th century, ravioles became a specialty in the Drôme and Isère regions, and a worthy heir to the throne in the unique art of French pastry. At Saint Jean, we’ve been making this specialty pasta for over 80 years.