Anne Willan

Ravioli à la Niçoise

Ravioli with Meat and Swiss Chard

Preparation info
  • Serves

    4–6

    • Difficulty

      Medium

Appears in
top 1000French Regional Cooking
French Regional Cooking

By Anne Willan

Published 1981

  • About

‘Ravioli à la niçoise’ can have many different stuffings, the most typical being chopped leftover meat from stew such as ‘boeuf en daube’, or a vegetable like spinach. Meat gravy makes an excellent sauce.

Ingredients

Dough

450 g flour

Method

To make the dough: sift the flour on to a work surface or into a bowl. Make a well in the centre and add the salt, eggs and 3 tablespoons water. Start to draw the flour into the centre, working the mixture together with the fingers. If necessary, add a