Raviole du Dauphiné — Dauphiné, France

Raviole du Dauphiné is the geographical indication of a specialty consisting of squares of pasta filled with cheeses and parsley and cooked in water. It is close to Provençal and Italian ravioli and Russian pelmeni, transformed near Romans-sur-Isère, in the historical region of Dauphiné, in southeastern France. In 1989, 'raviole du Dauphiné' obtained the label of protected designation of origin. In a commercial context, this denomination subsequently benefited from a Red Label in 1998, then was preserved via a Protected Geographical Indication from 2009 onwards. Its manufacture uses agricultural products (such as Comté, Emmental), cheeses not from the geographical area of transformation of raviole du Dauphiné. Agri-food processors have filed commercial trademarks created for their activity such as 'Ravioles Saint Jean', 'Raviole Mère Maury' (in historical reference to Marie-Louise Maury known as mother Maury), etc. The unprotected denomination raviole de Romans, the other popular way of calling raviole in Dauphiné, thus served private interests and was also filed as a trademark by a company. --- Entry compiled automatically from [Wikidata](https://www.wikidata.org/wiki/Q3420363) and Wikipedia. It will be replaced as soon as a contributor submits a cooked recipe.