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Meat, South and mountains

Niçoise ravioli with beef daube

Niçoise ravioli with beef daube is homemade pasta stuffed with braised beef and chard, for 4 people, in 90 minutes, at a medium difficulty level, for €3.70 per person. The key to success is keeping the filling well chilled and adding the daube juice gradually so it coats the ravioli without drowning them.

With leftover daube, we make Niçoise ravioli stuffed with beef and chard, topped with daube juice and parmesan.

Niçoise ravioli with beef daube
Total time
1 h 30
Difficulty
Medium
Cost per person
€3.70
Calories per person
640 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

This dish comes from a clever idea, turning leftover daube into a flavorful filling for homemade ravioli. The shredded beef pairs with soft melted chard and parmesan for a filling with real character, nothing like a bland pasta stuffing. The warm daube juice poured over the ravioli carries all the flavor of the braise without having to cook the meat again.

It's a Sunday recipe, or a next day dish when there's daube left over and you want to give it a second life. Set aside some time to shape the ravioli one by one, but the result impresses guests just as much as it satisfies the family on a winter evening.

The ingredients

4 people

Butcher

  • Cooked beef daube 400 g

Fruits and vegetables

  • Chard 300 g
  • Garlic 1 cloves

Dairy

  • Grated parmesan 80 g
  • Egg 1
  • Fresh ravioli or lasagna sheets 400 g

Pantry

  • Daube juice 20 cl
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Eggs, Lactose

The step by step recipe

  1. Finely chop the daube beef with the blanched and squeezed chard, garlic, half the parmesan, and the egg.

    Squeeze the chard thoroughly dry.

  2. Cut the pasta into squares and place a spoonful of filling in the center of each one.

    Moisten the edges with a brush, they'll seal perfectly.

  3. Close each ravioli by pressing the edges firmly and pushing out the air.

    Push all the air out around the filling so the ravioli don't burst.

  4. Drop the ravioli into simmering salted water until they float to the surface. 4 min

    Cook them in two batches, they shouldn't touch in the water.

  5. Drain them, top with hot daube juice, and sprinkle with parmesan.

    Add the juice gradually so it coats without drowning them.

Our tips to get it right

  • Chop the filling finely by hand or pulse it briefly in a food processor to keep some texture, a filling that's too smooth loses its character.
  • Work on a floured surface and cover the pasta squares with a kitchen towel while shaping, otherwise they dry out and won't seal well.
  • Taste the raw filling before poaching the ravioli, it's your only chance to adjust the salt and pepper.

The variations

  • Swap the beef daube for shredded braised pork shank or braised beef cheek for an equally tender filling.
  • For a vegetarian version, replace the daube with chopped mushrooms and walnuts, and use a reduced vegetable stock with a splash of red wine instead of the daube juice.
  • To save time, use store bought ravioli or tortellini and simply top them with warmed daube juice and parmesan.

What to serve it with

  • A green salad with olive oil
  • A handful of Niçoise mesclun greens
  • A glass of light red wine

Storage

Raw ravioli keep for 24 hours in the fridge on a floured cloth, without touching. They freeze very well uncooked, just drop them straight into boiling water without thawing. Once cooked and sauced, eat them the same day, the juice will soften the pasta if it sits too long.

Questions about this dish

Can I make this without already cooked daube?

Yes, you can braise leftover stew meat or pot au feu beef instead, as long as it's tender and easy to chop. Just make sure you also have a flavorful cooking juice to top the ravioli at the end.

Can I prepare the ravioli ahead of time?

Yes, shape the ravioli the day before and keep them in the fridge on a floured cloth, without letting them touch. Just poach them at the last minute, right before serving.

Can I replace the chard in the filling?

You can swap the chard for blanched spinach, well squeezed out, using the same amount. The flavor will be a bit milder, but the filling's texture will stay the same.

Do these ravioli freeze well?

Yes, lay the raw ravioli on a tray without letting them touch, freeze them that way, then transfer them to a bag once firm. Drop them straight into simmering water while still frozen, no need to thaw first.

How long does it take to make Niçoise ravioli with beef daube?

Count 1 h 30 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in Niçoise ravioli with beef daube?

About 640 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does Niçoise ravioli with beef daube cost?

About €3.70 per serving, or €14.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, eggs, lactose. Always check the labels of the products you buy.

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