What is
Ravioles d'anguille de l'Osso?

A traditional French dish originating from the region around Lake Geneva, featuring delicate ravioli filled with eel, often served with a rich, creamy sauce.

Origins & History

The Ravioles d'anguille de l'Osso originates from the French region of Savoie, particularly around Lake Geneva. This dish highlights the local cuisine that emphasizes fresh water fish and handmade pasta. Historically, it was a way to utilize local ingredients, combining the bounty of the lake with the craftsmanship of pasta making.

Taste & Texture

The dish offers a unique balance of savory and slightly sweet flavors from the eel, complemented by the richness of the creamy sauce. The pasta itself is delicate, providing a tender texture that contrasts with the robust filling.

Ingredients

Ravioli

Delicate pasta pockets typically made with flour and eggs, filled with various ingredients.

Eel

A type of fish with a delicate, slightly oily flesh that has a rich flavor.

Cream

Heavy cream is used to create a rich and smooth sauce.

Butter

Used in the sauce to add richness and depth of flavor.

Garlic

Aromatic bulb that adds a pungent flavor to the dish.

Parsley

Fresh herb used as a garnish, adding color and a fresh taste.

This item may contain the following allergens:

Gluten

Lactose

Fish