Ravioles du Dauphiné with Comté, Brousse and Pata Negra

 Ravioles du Dauphiné are one of those regional French specialities that prove simplicity always wins. Tiny, delicate squares of fresh pasta, traditionally stuffed with Comté, parsley and a touch of fromage blanc, cooked in seconds and meant to be treated gently. Here, they’re paired with brousse cheese and ribbons of pata negra—an Alpine dish taking a respectful detour through Spain.

The idea is contrast rather than complication. Soft, creamy, herb-scented ravioles meet the lactic freshness of brousse, while the deep, nutty, almost sweet intensity of Iberian ham brings salt and depth. No sauce needed, just heat, good products, and restraint.

Ingredients (serves 2)

2 sheets Ravioles du Dauphiné (Comté & parsley)

120–150 g brousse cheese

60–80 g pata negra (Jamón Ibérico), thinly sliced

Freshly ground black pepper

Optional: a drizzle of mild olive oil or a small knob of butter

Method

1. Bring a wide pan of lightly salted water to a gentle boil. These ravioles are fragile—no rolling boil.

2. Slide the ravioles into the water. They cook extremely fast: about 60–90 seconds. As soon as they float and separate, they’re ready.

3. Drain carefully, preferably with a skimmer. If you like, add a tiny knob of butter or a drop of olive oil just to coat them.

4. Arrange slices of pata negra on a warm plate.

5. Spoon the ravioles on top, keeping their structure intact.

6. Add generous quenelles or rough spoonfuls of brousse cheese.

7. Finish with black pepper. Salt is unnecessary—the ham does that job perfectly.

To serve

Eat immediately while everything is just warm. You want the brousse to soften slightly without melting, and the aroma of the ham to open up from the heat of the pasta.

Wine pairing

A Vin de Savoie (Apremont or Chignin), a young Roussette, or even a light Jura white works beautifully. Fresh acidity, no oak, nothing heavy—let the dish speak.

This is comfort food with regional roots and a luxury accent. Proof that you don’t need to overwork a plate when the ingredients already know what they’re doing.

Here is another French mountain specialty:

Croziflette