Cutting out Home-Made Ravioli
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Don Camillo's Ravioli

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Ravioli
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Don Camillo's Ravioli
Saveur #8

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3 1/4 cups all-purpose flour
1/2 teaspoon salt
5 eggs
3 tablespoons extra-virgin olive oil

Filling:
1 pound Swiss chard
2 1/4 cups minced Daube de
Boeuf (recipe follows)
1/4 cup Parmigiano-Reggiano
1 egg yolk
1 tablespoon olive oil
Salt and pepper

Sauce:
1/4 cup finely chopped Daube
Pinch of Parmigiano-Reggiano
1 cup Daube juices
Drizzle of olive oil
Drizzle of Sherry vinegar

To make pasta at home, mix the flour and salt in a medium bowl and
make a well in the center. Lightly beat the eggs with the olive oil. Pour
the egg mixture into the center of the flour. Use your hands to begin to
incorporate the eggs into the flour, working the flour in from the sides a
little at a time, until it begins to hold together. (Add a few drops of water
if the pasta is too dry to hold together, or a little more flour if it is too
sticky.) Knead the dough on a well-floured surface, using the heels of
your palms. It will take about 15 to 20 minutes to work the dough until
it is smooth and elastic. Divide the dough into 6 pieces and shape it
into flat balls. Cover with a damp towel, and let rest for about 20
minutes. Use your hand to flatten a ball of dough on a floured surface
into an oblong shape, about 1 inch thick. Dust the top with flour. Use
a rolling pin to roll out the dough, turning it several times and dusting
with flour, until it is paper-thin. Repeat until all your dough is rolled
out. This is an age-old method that sounds simple, but it takes a little
time and some practice. A hand-cranked pasta maker makes the rolling
out a little easier. Makes 6 sheets of pasta, to make ravioli for 4.
To make the filling: Boil the Swiss chard for 10 minutes, squeeze it dry,
then finely chop it and mix with the Daube de Boeuf, Parmigiano-Reggiano,
egg yolk, 1 tablespoon olive oil, and a bit of salt and pepper. Using a pastry
bag, pipe the filling onto the pasta in rows of mounds [illustrated in Saveur
#8] and place another sheet of pasta on top. Next, the pasta is pinched
around the filling, sealing each mound. Cut the ravioli with a scalloped
stamp, then cook them in a pot of simmering salted water for 3 minutes.
To make the sauce:  Heat the finely chopped daube and a pinch of Parmigiano-Reggiano in the daube juices. Swirl the drained ravioli in
the sauce. Before serving add a drizzle of olive oil and sherry vinegar
to revive it. Serves 4.

Daube de Boeuf [Niçoise]

"This is our version of the stew used by Frank Cerutti of
Don Camillo [Nice] to stuff and sauce his Ravioli, but it's
equally good with polenta or noodles."

1/2 ounce dried porcine mushrooms
2 pounds beef chuck, cut into 2-inch pieces
Salt
1 tablespoon butter
1 tablespoon extra-virgin olive oil
1 medium onion, peeled and diced
2 medium carrots, peeled and diced
2 cloves garlic, peeled and chopped
2 large plum tomatoes, peeled seeded
and roughly chopped
1 stalk celery, diced
1 bouquet garni: (1 bay leaf and 1 sprig
each flat-leaf parsley and thyme, tied
in a bundle with kitchen string)
1 tablespoon all-purpose flour
2 cups dry red wine
Freshly ground black pepper

1. Place mushrooms in a bowl, pour in boiling water to cover, and set
aside. Place meat in a medium bowl and sprinkle with salt.
2. Heat butter and oil in a large, heavy pot over medium-high heat.
Brown meat in batches, leaving plenty of space between pieces so
that they brown evenly. Transfer meat as it is browns to a large
dish; set aside.
3. Lower heat to medium-low and pour off all but a bit of oil and butter.
Add the onions, carrots, garlic, tomatoes, and celery and stir with a
wooden spoon, scraping brown bits from the bottom of the pot until
vegetables are coated with oil, about 5 minutes.
4. Return meat to pot and add bouquet garni. Mix flour and half the wine
with a fork in a small bowl, making sure there are no lumps. Stir into
pot with remaining wine. Cover and simmer over low heat for
2 hours.
5. Drain rinse, and roughly chop mushrooms, reserving liquor. Strain mushrooms through a coffee filter; add to pot with mushrooms.
Simmer another hour. Remove bouquet garni, season to taste with
salt and pepper, and serve.

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