Ravioli Niçoise

Name: Ravioli Niçoise
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 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>; 1 ⁄ 4 cup finely chopped Daube de Boeuf; Pinch of parmigiano-reggiano; 1 cup daube juices; Olive oil; Sherry vinegar

Serves
serves 4

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.

Ingredients

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

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Instructions

Step 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.

Step 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.

Step 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.