Unless you’re one of the poor vegetarians who’s been forced to eat spaghetti in red sauce at Bouillon Chartier in Paris, you may not have experienced pasta in a French restaurant — yet, you might be interested to learn that the country’s inhabitants have been devouring it for just shy of 800 years.
The eldest and most creative variety is ravioles du DauphineÌ, named after the south-central area where it was reportedly invented, now recognised as the Isère, Drôme and Hautes-Alpes regions.
