Ravioli Niçoise
Inspired by the flavors of Nice, this ravioli channels the olive oil, herbs, and sun-soaked produce of the French Riviera.
Serves: 4
Ingredients:
2 Eggs (@Clarence_court )
4 Yolks
325g 00 Flour (Total weight 190g egg mix x 1.7 = amount of flour)
5ml Olive oil
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400g Daube (left over stew, meat + veg, sauce separate)
200g Swiss chard
20g Parmesan
1 Egg yolk
Salt + Pepper
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120ml Daube sauce
50g Butter
Grated parmesan (to finish)
Start by making your pasta dough, crack your eggs and yolks into a bowl andweigh. The amount of flour depends on the weight of egg (Total weight 190g egg mix x 1.7 = amount of flour). Pour the weighed flour onto a flat surface and create a well in the centre with the base of a bowl, pour the eggs in.
Using a fork mix the eggs, slowly introducing a bit more flour each time. Once you have a loose dough, get your hands involved, knead the dough for 5 minutes until smooth, wrap and place in the fridge for 30 minutes to rest.
Cook your Swiss chard in boiling salted water for 10 minutes. Strain off all the excess water and chop very finely.
Chop the left-over daube meat and mix with all other ingredients to make your filling.
Roll the pasta to the desired thickness, you should only just be able to see your hand through the dough, mine in 3 up from the finest setting. Place 1tsp of filling in the centre of the rolled dough with a 3cm gap between each pile of filling. Brush with some water, fold over the dough and crimp around the filling, making sure you push out all of the air.
Cut with a square cutter or a chef’s knife. Boil in salted water for 3 minutes. Heat the daube sauce in another saucepan with a few nobs of butter. Add the cooked pasta to the sauce and cook for another 30 seconds. Plate up and cover with more grated parmesan.
