Ravioli à la Niçoise

Inspired by the dish Marco Polo brought back from China, raïoles have been a traditional treat in Provence for centuries. The little squares of dough can be filled with beef, veal, ham, lamb’s brains, pumpkin, and rice. The Niçois version is truly superb—it is as light as it is fragrant. The secret here is the savory combination of boeuf à la niçoise (with its wine and orange flavor) and spinach.

This is not a quick dish to prepare, but it is well worth the time. Froze