🇫🇷 A to Oui – R is for Raviole du Dauphine
A little French pasta adventure, complete with homemade pasta, a cheesy filling, brown butter, parsley oil and a rather enthusiastic snowfall of Parmesan.
The plan? Delicate little ravioles, filled with cheesy goodness and dressed in buttery, herby loveliness.
The reality? Well, let’s just say the filling had plans of its own. 😂
Yes, my pasta could have been a little thinner, the filling a little more obedient, and the finished ravioles perhaps a touch more refined. But there was browned butter, vibrant parsley oil, plenty of Parmesan and a plate of homemade pasta that tasted far better than my inner perfectionist was prepared to admit.
And that’s the thing about cooking your way through the French food alphabet. Not every dish is going to be straight out of a Parisian bistro. Sometimes it’s about trying something new, learning a few things (mostly the hard way) and enjoying the delicious results regardless.
Would I make them again? Absolutely. I’d just have a little word with the pasta machine first. 😉
A slightly imperfect French extravaganza, made with love, butter and a healthy dose of determination.
