Over years of traveling across the world, we’ve been able to taste many different cuisines. Food is always important to the culture and history of a destination. Today, we’re sharing a recipe from France, from our friend Carine Rosalia, a French-American mother and Tea customer. Here, Carine shares her recipe (and photos of her daughter in Tea!) with us. Enjoy!
Every year, when I visit my family in the French Dauphinè area (around Grenoble, at the foot of the French Alps), I treat myself to some ravioles – no “i”! Raviole pasta may look like mini ravioli because of its smaller square shape but it has its own identity. Raviole dough is much finer in texture than a ravioli and its filling is traditionally herb-based to make it a perfect companion to many different dishes. But because we don’t get back to France often enough, I am learning to make raviole at home, with my daughter.
I bought a mold (as seen in the pictures) on a recent trip to France but you can make raviole by using thumb prints instead of using a mold. The filing is very simple: herbs, cheese and fromage drais. I have replaced the fromage frais, which was not available at nearby grocery stores, with greek yogurt, which works perfectly fine. 
Making a traditional dish out of its original setting often means getting creative with locally available ingredients. That’s an opportunity to add your own flare and somethings, even improve the original recipe.
- 1 cup sifted wheat flour
- 1 egg
- 1 tsp salt
- 6 tbsp water
- 3 tbsp Greek yogurt
- 1/4 cup grated Comte cheese
- 5 branches parsley
- pinch of salt
- Form the dough by mixing the flour, egg, water and salt. Knead the dough until it has the same touch as your earlobe. Let it rest for 30 minutes.
- Divide the dough into 8 little balls. Spread flour over a clean surface and roll the dough, stretching it into a 6x7 inch rectangle sheet.
- Make 30 thumbprints on each rectangle.
- Make the filling by combining the yogurt, cheese, chopped parsley and adding a pinch of salt. Add half a teaspoon of filling to the thumbprints on 4 of the rectangle sheets.
- Use the other 4 rectantgle sheets to cover the sheets with the filling. Try to match up the thumbprints and seal them around the edges.
- Cut 6 strips into each sheet and gently place the strips into boiling water for a minute. Remove with a skimmer or straining ladle.
- Raviole taste great on their own or with just a little butter and salt, but you can make it so many different ways.
Here are some possibilities:
Plate with salmon, dill and sour cream.
Incorporate the raviole pasta to a mushroom broth and top with scallions.
Lightly fry the raviole pasta for a crunchy texture and add to a salad.
And my personal favorite, leeks and scallops. Place in the oven for 25 minutes.
You can also switch up the filling by using different herbs (scallions, cilantro, basil or mint, for example), swapping different cheeses (ricotta, goat cheese etc.) and play around with various spices for your dough like grated ginger, curry, matcha tea for an exotic touch!
Carine Rosalia is a French-American mom with a mission to assist families prepare healthier lunches in a simple way. You can follow her blog, Lunch Squares, for kid-friendly lunch box recipes and DIY beauty and home ideas based on the fruit or vegetable of the month.
