Les raviolis de la Madone

One of the great specialities of the Auberge de la Madone is thé daube de boeuf à la provençale served, with a loving nod to the old traditions, with a great bowl of raviolis à la niçoise bathed in the juices of the daube. On my first visit, the ravioli were stuffed with chopped Swiss chard, eggs and freshly grated Parmesan and formed into little square ‘eared’ ravioli by Aimée Millo, Christian’s mother, like the traditional lous crous of the ancient cuisine. They were