Ravioli from Fours

Accueil Praloupe’s know-how Ravioli from Fours

A living tradition with a taste of the mountains

On the banks of the Bachelard torrent, nestled in a peaceful corner of the Ubaye valley, a small hamlet perpetuates a rare and precious culinary tradition. In Fours, homemade ravioli are not just a dish: they are a heritage, a living memory, passed down from hand to hand, generation after generation.

Here, the ravioli of Fours are not just a regional dish: they are passed on gestures, stories of the valley, memories kneaded by hand.

It all began in the 1930s, in the kitchen of Mrs. Arnaud, better known as Pauline de Fours. In her wood-fired house, she used to prepare these generous ravioli, stuffed with potatoes, candied onions and garlic. A nourishing dish, suitable for hard days of work in the mountains, shaped with products from the garden, treasures from the cupboard and a lot of attention.

Esther Barberin brings this tradition to life on a daily basis. In his inn, each ravioli is homemade, as in the past: kneaded dough, spicy stuffing, precise forming. In the summer, the pace intensifies. To respond to the influx without betraying the know-how, dozens of portions are prepared in advance, with total respect for the gestures.
Here, no need to book: tradition is always on the menu.

But it’s not just a recipe, it’s a living legacy. Esther takes the time to tell Pauline’s story to the visitors. Sometimes, she invites them to the kitchen to see the trick. Because tradition is not set in stone: it adapts to the seasons, enriched with fresh grass and a touch of spice.
“Some even put cabbage inside,” says Jérémy Vella, an early enthusiast who witnessed this oral transmission.

The ravioli of Fours are a language. They speak of a valley, of strong women, of know-how that we refuse to forget. With each bite, a fragment of local history comes back to life.

The original recipe for Fours ravioli (for 4 people)

🕒 Preparation: 1 hour — Cooking: 30 min

Ingredients:

200 g wheat flour
Lukewarm water
500 g potatoes
1 onion
1 clove of garlic
A drizzle of oil (rapeseed or olive)
Salt, pepper
(Sometimes a pinch of fresh herbs depending on the season)

Knead the dough by hand, cook and mash the potatoes, fry the onion gently, mix with the garlic. Stuff, form the ravioli, let rest, then cook in boiling water for a few minutes. Enjoy hot, with a drizzle of oil or a little broth.