Experience the essence of Niçoise cuisine with our Ravioli Niçois de Daube. This exquisite dish marries tender beef daube and Swiss chard encased in delicate pasta, served with a robust daube sauce and Parmesan. Perfect for special occasions or those seeking a taste of Southern France.
Ingredients
🥩 Beef chuck roast
🥕 Carrots
🧅 Red onions
🍅 Tomatoes
🧄 Garlic
🥓 Bacon lardon/pancetta
🍷 Red wine Côtes du Rhône "Héritage" 1 bottle
🍄 Dried porcini mushrooms Star brand 1 packet
🧂 Salt
🌶️ Mixed peppercorns
🌿 Rosemary 1 sprig
🌿 Thyme 1 sprig
🌿 Bay leaf 1
🫒 Olive oil
💧 Water
🌾 Flour or durum wheat semolina Semola di Grano Duro 300 grams
🫒 Olive oil 5 centiliters
🥚 Egg yolks 8 from large eggs
💧 Water as needed
🥩 Cooked Daube leftovers 250 grams
🥬 Green part of Swiss chard cooked and drained 250 grams
🧀 Parmesan cheese grated 80 grams
🥚 Egg 1
🧂 Salt a pinch
🌶️ Black pepper freshly ground a generous amount
🍶 Nutmeg freshly grated a pinch
Instructions
1- Prepare the Daube (Day 1):
- Marinate beef with vegetables, bacon, wine, mushrooms, and herbs overnight.
- Cook the daube covered and confit in the oven until the meat is very tender.
2- Prepare the Ravioli Dough (Day 1 or Day 2):
- Combine flour, olive oil, egg yolks, and water in a Kenwood Chef stand mixer. Mix to form a homogeneous dough.
- Refrigerate the dough for at least 2 hours.
3- Prepare the Swiss Chard (Day 2):
- Wash and dry Swiss chard leaves with a salad spinner.
- Cook chard dry in a pot, pressing it in a colander to remove excess moisture.
- Chop finely using a mezzaluna.
4- Prepare the Daube for Filling (Day 2):
- Finely chop 250g of leftover daube using a mezzaluna.
5- Assemble the Ravioli Filling (Farce):
- Mix chopped daube, Swiss chard, egg, salt, pepper, nutmeg, and Parmesan in a bowl until combined.
6- Shape the Ravioli:
- Roll out dough using an Imperia Tipo Lusso pasta machine to thin sheets.
- Place filling on one half, moisten edges, and fold dough over.
- Seal and cut out ravioli using a fluted wheel.
7- Cook the Ravioli:
- Boil in salted water until they float and are tender. Serve hot with daube sauce and Parmesan.
Total Time: 2 days
Servings: Details not provided
Equipment: Kenwood Chef Stand Mixer, Imperia Tipo Lusso Pasta Machine, Terraillon Kitchen Scale
Cooking Tips
- Ensure daube cooks until very tender for optimal flavor.
- Knead dough and let it rest for elasticity, using the pasta machine for a perfect finish.
- Remove excess moisture from chard to maintain filling texture.
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