Ravioli Niçoise

See the RecipeAntoine 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.

Ravioli Niçoise
This is our version of the hearty beef ravioli we tasted while doing a story on the cuisine of Nice.
Yield: serves 4

For the Ravioli and Filling

  • 1 lb. swiss chard
  • 2 14 cups <a href="http://www.saveur.com/article/Recipes/Daube-de-Boeuf">Daube de Boeuf</a> (beef stew), minced
  • 14 cup grated parmigiano-reggiano
  • 1 egg yolk
  • 1 tbsp. olive oil
  • Salt and pepper
  • <a href="http://www.saveur.com/article/Recipes/ravioli-pasta">Ravioli Pasta</a>

For the Sauce

  • 14 cup finely chopped Daube de Boeuf
  • Pinch of parmigiano-reggiano
  • 1 cup daube juices
  • Olive oil
  • Sherry vinegar

Instructions

  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.
  2. 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.
  3. 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.