Grégory Manoukian

The company’s expertise was first developed in 1885 by Marie-Louise Maury, who crafted her ravioles in a café located in Romans-sur-Isère. As the daughter and granddaughter of traditional raviole makers, 'La Mère Maury' forged a renowned name for herself through her ancestral recipe. This unique culinary heritage features a delicate dough made from soft wheat flour, fresh eggs, water, and butter, filled with a blend of Comté PDO, fresh cow’s milk cheese, and parsley sautéed in butter.

Today, Ravioles Mère Maury is a small and medium-sized enterprise (SME) with 28 employees, producing 600 tons of ravioles per year. The company holds a level of exceptional craftsmanship, officially recognized by the 'Master Artisan' title and the state-awarded 'Living Heritage Company' (EPV) label, granted by the National Institute of Fine Crafts (INMA). Our Ravioles du Dauphiné hold a Protected Geographical Indication (PGI) as well as the Label Rouge, boasting an incomparably delicate dough and an irresistible filling. Such thinness can only be achieved by using a traditional French raviole machine (Raviolatrice), an ancestral piece of equipment that seamlessly seals the dough and the filling together. This exquisite thinness ensures a melt-in-the-mouth texture that blends perfectly with the filling, embodying the authentic, artisanal crafting of our ravioles.