Ravioles Du Dauphinè…Yes, the French Make Pasta
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- Опубликовано: 1 июн 2024
- 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
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Gear
Mercato Pasta Machine: amzn.to/45cxW12
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Pasta Cutter: amzn.to/3F3knX1
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!
A Bruxelles on en trouve surgelés à Picard si jamais
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!
I will try this out thank you!
You can also pass the sprigs through the small holes of a box grater if you don't have the freezing-thyme. Works for basil aswel (the larger grates)
I find thyme the easiest herb to pull off of its stem and not annoying at all. Its like 1-2 seconds per stem and so basically done in no thyme..
Freeze time?
@@mooseknuckle8334it was meant as a word joke :)
@@Voetballen007b so was mine.........
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.
Lyon, the french capital of food !
Offal?
Such as?
@@markvickroy6725 andouillette (a spicy chunky intestine sausage), tablier de sapeur (breaded and fried beef intestine), sweetbread (calf thymus), and probably many others. The Lyon area is specifically known for still doing a lot more dishes involving offal as most other French regions nowadays (even though people used to do it essentially all over the country, it really mostly stayed relevant around Lyon)
When I die, I want to spend eternity there!
@@arenkai
Yeah, but it's not Dauphiné, it's like saying "Yeah, bouillabaisse from the région of Marseille, There's a great restaurant in Montpellier serving this dish...", kind of weird but I understand the point
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.
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
From a French who already did it, I have to say your technique is just incredible. Keep going man !!
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.
Comté is exquisite. One of my top 5 faves. Looks absolutely devine!
Amazing cheese, Especially aged. But, if you can get your hands on non-Pasteurized cheeses than you’d love and aged Beaufort d’été (summer one and not winter one) of min 24 months) then go for it!
It’s the same family of cheese, but definitely way above Comté.
This is my childhood meal, my mother used to make me a plate of these every thursday and I always looked forward to it!
As an italian that has lived in Grenoble I approve this french pasta thing
Narvalo un Grenoblois ! Ce soir ya soirée au PPM
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.
You can order them frozen from the mère maury online shop.
As good as fresh.
Unless you live in remote part of distant countries ^^
That s how i got my ravioles fix while living abroad. 😅
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.
It’s not known in France. The average person never heard about it.
I think ravioles are hyper regional, even within France. I'm in sud Bourgogne and my in-laws are in Lyon and Isère, so we have always eaten them... but when I mention ravioles to work colleagues who are from Paris or the west, they have never heard of them.
It is famous in drome and Isère départements but you can buy on any supermarché in the country anyway
@@superresistant8041ravioles are definitely known in France. Source : being French and not from the Dauphiné
Congrates from France. Et bon appétit à tous.
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!
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.
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.
French - Italian. ✌️ WE both created Culinary Madness.
These are absolutely drool worthy! Love your channel!!
Lovely. Can’t wait to make it!
Love you show. You are totally a great teacher!
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)
Excellent. Worth the prep work for sure.
my absolute favorite chef to watch cook!
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!
I just saw someone's video trying this at the actual restaurant and thought it looked interesting! Thanks for providing a recipe!
These look stunning!
That looks phenomenal!
Incroyable! And I always learn a few new random tidbits from your vids.
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 😂
Somebody made off with my pasta roller AND my tomato processor and if I catch the dirty bastid......well.....don't eat my meat sauce until I give you the nod LOL
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!
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.
I did medieval history for my A level and developed an interest in it so read a great deal of medieval history books, went to loads of museums in various European countries etc from about the age of sixteen or so and that is one of the things that used to baffle me about food in the UK. Every single thing I ever read about the era emphasised their absolute love of spices! I used to ask my teachers, tutors at Uni etc how the heck did British food become so bland after being like that for hundreds of years? The only thing I could come up with was that they had rationing for both World Wars, as well as very intense blockades in regards foreign imports, so they somehow lost the taste for it over that period of time, basically affecting two generations of Brits. I am just glad other people think a little like I do - everyone else in my family thinks I am a nutty nerd.😂😂😂
@@jujutrini8412 the big shift came with the "invention" of the restaurant in France. Heavily spiced food was considered gauche or covering up poor ingredients (a weird myth that persist even today wrt to the Global South, weird since spices are, and have always been, more expensive than food...), so you wanted "clean" tasting food to make good impressions. And what the restaurants in France did got copied elsewhere since it kinda was the center of the cultural world (at least for Europe). It's basically the same minimalist food fad we still have aftershocks from to this day.
It’s hard to imagine the French as “minimalist” when it comes to flavor: just think of the amazing number of cheeses they created! More than the Italians or Swiss or any other country. What cheese you select for which dish was (is) very particular too. It has to be the perfect one. French cheeses are incredibly flavorful.
Never fail with the dopest videos
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 😊
They re pretty similar to what WE eat hère in Grenoble, Dauphiné, France !!..❤😉
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!
These remind me of Lucca's in SF. Great vid. Thanks!
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 !
Looks amazing 😊😊😊❤❤❤
I had this in the south of France and they make a bechemal and brown the top. Yummy
Beautiful. "When the dough speaks to you..." So true!
I was born in Chelsea! Love your channel, Steve, and you have hands just like my Italian grandfather, who taught me everything I know about food! Except baking. The man couldn't bake a cookie LOL 🤣🥰
You’re the second cooking blogger I’ve seen with a wounded finger today……Sam the cooking guy
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.
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!
Wowww. This looks bomb!
Yow, that looks incredible.
Hell Yeah! this is gotta try
That looks absolutely delicious. Thanks for the guidance and idea to cook. A must make.
I like that bain marie trick.
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)
Love your channel. I admire your taste in music too. For this one, who did you go with?
Wow very delicate ! Looks very tasty
Plz what can i use instead of the vin jaune (i need a no alcohol replacement)
Awesome cutting board….can you let us know where we could find one please? Thanks….love your videos!
Funny to see Ravioles being all the hype in NYC; I eat them weekly here, sometimes with courgettes in a gratin :P
streets needed this one
Very nice!!!
You should try Parisian Gnocchi next, it's quite interesting too
There’s French gnocchi? I had no idea about the French ravioli either. News to me!
Good stuff.
This is just Crab Rangoon with extra steps.
Done with skill by the cook, but i stand by my statement :)
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
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😂
My mom used to make them in soup with cheese
You did your thang on that one
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
Could you do the dough creation on your granite countertop?
How about I just come for dinner and I'll bring the wine and good conversation? 😂❤️
Ravioles du dauphiné is very very good, you should aslo try my favorite: Ravioles Niçoises à la daube
I know the book that Steve uses for his pasta recipes...because I use the same book and the chef is Funnken amazing!
Here me out...add some minced shallot and confit garlic to the pan sauce ? keeping it extra french
This Is dope.
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.
Fantastic!!! Although I think you should know that the link for the recipe doesn't work.
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.
Already ordered a pasta mold 😅
WOO WOO WOO !!!!
Lol I saw these little raviolis dried at Big Lots today out of nowhere.
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 :-)
This is the kind of dude who would take 14 minutes to explain how to open a door.
Are you kidding... this ravioli has a lot of steps...I've seen many other cooking channels that take forever just to chop an onion... this guy is doing a very complex pasta, and did a good job teaching.
@@jamieharris601 no
What are some sides that could compliment this dish?
you can buy those in some french supermarkets, they are called " raviole"
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!
Stephen, Kenji name-checked you last week as a friend who showed him how to make orecchiette, so you got that going for you! 😇
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.
Can you make the ricotta tortellini from Torrisi?
you cut your finger while cooking❤❤❤❤❤
As always, another recipe I love but can't afford to make. Perhaps someday I'll own all the proper tools for this.
You can free form lay these out, it's just a bit tougher to seal them up.
You can make much bigger ravioli by hand.
I got hungry real fast.
I’m soooo hungry
Vive La France 😊
While the dough is rising you can make the creme fraiche.
I wish I knew how to make pasta/bread. I have tried and have failed, many times lol. RIP to all the flour wasted.
The link seems to be broken could you fix it please
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.
When you started basting the pasta with the sauce...fucking mouth-watering.
Butter + Creme fraiche + Cheese + two days recipes.... No doubt, it's French ;)
Hope your finger gets healed quick man!
Hmmm, use those ravioli sheets in a lasagna. Parboil then layer with Bolognese and Béchamel.
👍👍
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
the recipe link is broken! in the description
Never seen a whole sheet of ravioles cooked as a whole, the real thing "dissolve" and you end up with individual ravioles