Developed according to a traditional recipe, these delicious fresh pastas filled with potato spinach and onions are both a regional specialty (from trièves in the french Alps) and the one of "Sabot de Venus".

These pastas are known as ancestral large ravioli (shape of a large square) or donkey's ears (large rectangle format). Still based potato, the new flavors are consistent with their Alpine region: goat cheese, three cheese of the Alps (Reblochon, Beaufort and Comte), mushrooms, pumpkin / Emmentaler, depending on the season ...

The regional products are being sought by consumers because they appreciate more rediscover recipes of yesteryear, and savor with pleasure recipes developed with natural products without preservatives.

A good small dish
easily prepared and ready in a few minutes
Gratin for winter evenings, and crisp poêlées for summer evenings on a bed of arugula or accompanied by a creamy sauce for the season intermediaries. They can be cooked easily and with creativity.