Ravioli Niçoise
Credit: Antoine Bootz
This is our version of the ravioli we had at Don Camillo, a small restaurant we visited while doing a story on the cuisine of Nice.
FOR THE FILLING:
1 lb. swiss chard
2 1⁄4 cups Daube de Boeuf (beef stew), minced
1⁄4 cup grated parmigiano-reggiano
1 egg yolk
1 tbsp. olive oil
Salt and pepper
FOR THE RAVIOLI:
Ravioli Pasta
FOR THE SAUCE:
1⁄4 cup finely chopped Daube de Boeuf
Pinch of parmigiano-reggiano
1 cup daube juices
Olive oil
Sherry vinegar
1. For the filling: Boil swiss chard for 10 minutes, squeeze dry, and finely chop. Mix with daube, cheese, egg yolk, oil, and salt and pepper.
7. For the ravioli: Lay one sheet of pasta on a floured surface. Use a pastry bag to pipe the filling onto the pasta, then place another sheet of pasta on top. Pinch the pasta together around the filling. Cut ravioli with a scalloped stamp, then cook in a pot of simmering salted water for 3 minutes; drain ravioli.
8. For the sauce: Heat daube and cheese in daube juices, then swirl in ravioli. Before serving, drizzle a little olive oil and vinegar in the dish to revive it.
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