What's Pressoir Cooking - Raviolis à la Daube
April 13, 2023
by Victoire Chabert
The last time I made this niçoise dish from Nice, France for ravioli a la Daube in the south of France was with my mother, for some Americans who had never tasted it before. I still remember how much they loved it and how many times they had more. Years later, they still talk to me about it!
For this recipe, you can, and in fact we did, buy the ravioli at a favorite butcher, pasta shop or grocery store. The daube also goes very well with fresh pasta. But to make this recipe complete, you will also find the recipe for ricotta ravioli which goes perfectly with the Daube sauce.
Ingredients for the Daube sauce for 6 people :
1 kg beef (the best being chuck or the tender of slice because with too lean meat it will be too dry)
1 L red wine
1 onion
2 beef bouillon cubes
1.5 kg carrots
5 shallots
Laurel + thyme
Flour
Salt and pepper
Early in the morning (or better still, the day before), cut the meat into large cubes - about 1 inch. Cut the onion in half. Place everything in a large bowl with the thyme and bay leaves and the peppercorns. Cover with the red wine. Add water so that all the meat is covered if necessary. Let rest at least 3 hours.
Then, finely chop the shallots. Drain the meat and put it in another container.
In a thick-bottomed cast-iron casserole, brown the beef cubes in a little oil, wait a few minutes, then with a skimmer, remove the meat and recover the wine lost in the casserole by the meat and add it to the marinade. Put 2 tablespoons of oil back into the pan and the meat. Cook the pieces on all sides and season with salt and pepper. Remove the beef cubes again and set aside.
Add a spoonful of oil and the shallots to the pan. Fry them until they become translucent then sprinkle with flour. Cook for a few minutes.
Moisten with the wine from the marinade and add the bouillon cubes. Put the meat back in the casserole.
Peel and cut the carrots into thin slices. Add them to the pot. Simmer over medium heat, covered, for at least one hour.
Ingredients for the ravioli pasta for 6 people:
300 g flour
3 eggs
1 tablespoon olive oil
Salt
For the ravioli filling :
300 g ricotta cheese
1 egg yolk
60 g grated Parmesan cheese
Salt and pepper
Prepare the dough by mixing the ingredients. Let it rest for about 20 minutes and then roll it out with a rolling pin to a thickness of 2 to 3 mm.
Prepare the filling. Crush the ricotta, add the other ingredients and place 1 teaspoon of filling on the dough. Place a second layer of pasta on top of the first with the ricotta pieces between the two ravioli doughs then press with your fingers to adhere the two doughs between each ricotta piece.
Cut out the ravioli with a serrated wheel. Cook them in boiling salted water for 4-5 minutes
Drizzle with the Daube sauce then sprinkle parsley on top and bon appetit!