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RAVIOLI’S SECRET STUFFING | Doc du dimanche | France 5

In France it’s soaring up the menu. Sales of Italian products are increasing from 5% to 10% per year… And leading the charge is ravioli. 60,000 tonnes are sold every year. A mixture of starches, meat and vegetables… This meal, both cheap and complete, seems to fill the bill. So, should ravioli be canned? How good is the fresh variety? To conquer the market, some in the food industry will try to shove anything down our throats. In the Drôme, in Provence, craft ravioli producers are waging a different war. They are fighting for home-made French products to nibble into the Italian monopoly… We sliced up all these little pasta squares… Ravioli: what stuff are they made of?