Ravioli Nioise
INGREDIENTS
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SERVES 4
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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.
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FOR THE FILLING:
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1 lb. swiss chard
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2 1⁄4 cups Daube de Boeuf (beef stew), minced
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1⁄4 cup grated parmigiano-reggiano
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1 egg yolk
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1 tbsp. olive oil
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Salt and pepper
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FOR THE RAVIOLI:
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Ravioli Pasta
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FOR THE SAUCE:
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1⁄4 cup finely chopped Daube de Boeuf
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Pinch of parmigiano-reggiano
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1 cup daube juices
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Olive oil
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Sherry vinegar
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