These ravioles du dauphine are one of the hottest things in New York City right now, made famous by the newly opened Cafe Chelsea in the Chelsea hotel, and this is a French recipe dating back to the Middle Ages, yes the French make pasta too and its worth exploring and you don’t need to travel to New York to try it cause we can make it at home .
Recipes:
Cafe Chelsea Ravioles Du Dauphinè
https://www.notanothercookingshow.tv/post/ravioles-du-dauphine
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Gear
Mercato Pasta Machine: https://amzn.to/45cxW12
Mercato Ravioli Stamp: https://amzn.to/3PKGy9i
Pasta Cutter: https://amzn.to/3F3knX1
21 Comments
While the dough is rising you can make the creme fraiche.
French – Italian. ✌️ WE both created Culinary Madness.
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 !
Lol I saw these little raviolis dried at Big Lots today out of nowhere.
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 😉
you can buy those in some french supermarkets, they are called " raviole"
Is it just me or have all the food tubers suddenly switched up olive oil to that one her used, green plastic bottle, light green plastic lid.
When you started basting the pasta with the sauce…fucking mouth-watering.
ravioles du dauphiné are really tiny, even smaller than these, about the size of a stamp, if the stamp is the size of a raviole du dauphiné, lets 16 millimeters (half an inch) yes, really small !
They re pretty similar to what WE eat hère in Grenoble, Dauphiné, France !!..❤😉
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!
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!
Great vidéo my dude ! Although switching from parsley to chives gives it a big change. For those curious of how ze french make it traditionaly this video is a treasure :https://www.youtube.com/watch?v=XqPVHqhSjG8&ab_channel=JulieAndrieuenFrance
Funny to see Ravioles being all the hype in NYC; I eat them weekly here, sometimes with courgettes in a gratin 😛
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
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!
Wow very delicate ! Looks very tasty
Plz what can i use instead of the vin jaune (i need a no alcohol replacement)
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 mean, you're supposed to cut them up and your dough is way too thick… I know you eat food however you like and this looks scrumptious as hell but come on man, the whole point of the sheet is so you cut them up into individual small ravioles, and also the dough is supposed to be paper thin, which imo the main difference between Italian style ravioli and these. The accident you had with the mold should have ruined the whole thing. I'm not trying to dunk on you I'm saying keep trying because this looks delicious. But it's definitely not ravioles. The gate-keeping comes from a Frenchman, and most ravioles French people eat will come from industrial brands. This dish is essentially what you make your kids when you can't be bothered, it's some sort of French "mac and cheese" equivalent so it is a little bit funny if manipulated by the international level chefs of NYC, but of course any and all dishes can be gourmet.
tl;dr: dough too thick
my absolute favorite chef to watch cook!
This is just Crab Rangoon with extra steps.
Done with skill by the cook, but i stand by my statement 🙂