in the town of romans in the southeast of france, saintjean is an expert when it comes to making ravioles du dauphiné. this traditional small cheese ravioli is made of soft wheat flour and stuffed with comté a hard pressed cheese, parsley and cream cheese. &ldquoit is a traditional regional gastronomic speciality of exceptionally high quality. in 1998 it was awarded france&rsquos label rouge, which vouches for the quality of the product and its raw materials, and has benefitted from european pgi status since 2009,&rdquo indicates denis ollat, industrial director at saintjean.
