Ravioli Niçoise | Saveur

Step 1

Instructions

Step 2

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.