Ravioli from Nice

Name: Ravioli from Nice
Cuisine: French
Ingredients: 1 small clove garlic, very finely chopped; 2 tablespoons coarsely chopped fresh parsley leaves; 12 fresh basil leaves, coarsely chopped; 2 tablespoons finely grated Pecorino Sardo cheese; 2½ cups excellent stock of your choice, preferably duck or veal; 2½ cups excellent stock of your choice, preferably duck or veal; 2½ cups excellent stock of your choice, preferably duck or veal; 2 tablespoons unsalted butter; 12 walnut halves, very finely chopped; 1 small clove garlic, very finely chopped; 12 fresh basil leaves, chopped; 1 cup finely grated Pecorino Sardo cheese; 3 large eggs; 1 cup packed fresh spinach leaves, tough stems removed, well washed, and fully dried; 1 teaspoon salt; 1 large egg white or more if needed; 1 cup pasta flour or superfine ground semolina; 2 cups unsifted unbleached all-purpose flour; 1 cup coarsely chopped cooked duck meat from the legs or any dark meat of poultry; 1 cup pasta flour or superfine ground semolina; 1 cup coarsely chopped cooked duck meat from the legs or any dark meat of poultry; 1 cup coarsely chopped cooked duck meat from the legs or any dark meat of poultry; ¼ cup fresh bread crumbs from Italian or French bread; 1 fresh uncooked sweet Italian sausage link, casing removed; ¼ cup fresh bread crumbs from Italian or French bread; ¼ cup fresh bread crumbs from Italian or French bread; Pepper from the mill; Salt

Raiola

Preparation info

FFR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

Cook these ravioli immediately after making them or freeze them if you do not, to preserve their lovely color, Raiola is the Provençal word for ravioli, and this dish is from the lower Alps on both sides of the Franco-Italian border, where the backcountry of Provence meets with the backcountry of Liguria» The sauce is a modern replacement for reduced heavy cream.

Ingredients

Europe
France
Nice
Pasta
Mediterranean
Provence
Liguria

Ingredients

Method