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 Ravioli and Filling
- 1 lb. swiss chard
- 2 1⁄4 cups <a href="https://www.saveur.com/article/Recipes/Daube-de-Boeuf">Daube de Boeuf</a> (beef stew), minced
- 1⁄4 cup grated parmigiano-reggiano
- 1 egg yolk
- 1 tbsp. olive oil
- Salt and pepper
- <a href="https://www.saveur.com/article/Recipes/ravioli-pasta">Ravioli Pasta</a>
For the Sauce
- 1⁄4 cup finely chopped Daube de Boeuf
- Pinch of parmigiano-reggiano
- 1 cup daube juices
- Olive oil
- Sherry vinegar
- 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.
- 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.
- 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.