What to drink with Romans ravioli with chard leaves and roasted pecans?

Do you know the ravioles of Romans? Also known as Raviole du Dauphiné, this stuffed pasta speciality is a perfect example of a product that plays on both sides: terroir and marketing. Today we find several versions of Ravioles de Romans (with basil, snails and even goat cheese as originally). Sylvie Chevrol Michelas from Domaine Michelas St Jemms gives us her personal recipe for Ravioles de Romans with chard leaves and grilled pecans!

The ravioles of Romans: explanation

Raviole de Romans is a regional speciality made up of squares of dough stuffed with cheese and parsley, cooked in water. It is similar to Italian ravioli or Russian pelmeni. It is produced near Romans-sur-Isère, in the Dauphiné region. Raviole de romans now benefits from a protected geographical indication.

Ingredients for 2 persons

P. Barret

1 packet of ravioles de Romans (ravioles Saint-Jean for a local product!) - 1 cube of vegetable stock - 5 large handfuls of chard leaves - 2 large tablespoons of fresh creamche - 1 small handful of pecans - olive oil - pink berries - parmesan - salt & pepper

• Fill a large saucepan with water, add the vegetable stock cube. Once the water is simmering, plunge your ravioli plates into it. When the ravioli rise to the surface, gently scoop them out with a skimmer.
• In a frying pan, melt the chard leaves in a drizzle of olive oil. This will only take a few seconds. Once melted, add two large tablespoons of fresh cream. Mix and season lightly.
• At the same time, lightly roast your pecans in a small saucepan without any fat. After 1 minute and 30 minutes over medium heat, place them on a clean baking sheet to crush them.
• Arrange the Ravioles de Romans in a plate, taking care to dig a well that will welcome the melted chard leaves. Sprinkle with a handful of crushed pecans, a pinch of pink berries, salt and pepper.
• Sign your dish by adding a few shavings of Parmesan cheese. Enjoy!

Accord Ravioles de Romans and AOC Crozes-Hermitage white wine agreement

The AOC Crozes-Hermitage white "Signature": A wine recognizable by its pale yellow colour and its fruity perfume. On the palate, the "Signature" cuvée reveals all its subtlety through aromas of white flowers and honey. Serve between 12° and 14°.

Domaine Michelas St Jemms (Rhone Valley)

Domaine Michelas St Jemms

The Michelas St Jemms estate, a High Environmental Value certified estate, produces wines from 4 prestigious appellations in the northern Rhône Valley: Hermitage, Crozes - Hermitage, Saint-Joseph and Cornas. Created in 1961, the family estate is now run by Sylvie, Florence, Corine and Sébastien, 4 brothers and sisters who passionately produce wines that reflect their palette of terroirs and that we love to share with family and friends.

Shamini (The Clusters)