Entree: Monaco – Ravioli Niçois (Small filled pasta from the Nice/Monaco region stuffed with leafy greens and cheese, served with a light sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 50 min

Cook 15 min

Additional 5 min

Total 1 hr 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 cups (250 g) all-purpose flour
- 3 large eggs, approx. 1.8 oz (50 g) each
- 1 tbsp (15 ml) olive oil
- 1/2 tsp (3 g) fine sea salt for dough
- 8 oz (225 g) Swiss chard leaves, stems removed, blanched, squeezed dry, and finely chopped
- 1 cup (240 g) whole-milk ricotta
- 1/2 cup (50 g) freshly grated Parmigiano-Reggiano
- 1 small yellow onion, about 4 oz (115 g), finely chopped
- 1 tbsp (15 ml) olive oil for filling
- 1/8 tsp (0.5 g) ground nutmeg
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 ml) olive oil for sauce
- 2 cloves garlic, minced (about 0.21 oz (6 g))
- 1 cup (240 g) canned crushed tomatoes
- 2 tbsp (30 g) unsalted butter
- 6 fresh basil leaves, torn
- Extra grated Parmigiano-Reggiano for serving

Show original ingredient measurements

- 2 cups (250 g) all-purpose flour
- 3 large eggs, approx. 1.8 oz (50 g) each
- 1 tbsp (15 ml) olive oil
- 1/2 tsp (3 g) fine sea salt for dough
- 8 oz (225 g) Swiss chard leaves, stems removed, blanched, squeezed dry, and finely chopped
- 1 cup (240 g) whole-milk ricotta
- 1/2 cup (50 g) freshly grated Parmigiano-Reggiano
- 1 small yellow onion, about 4 oz (115 g), finely chopped
- 1 tbsp (15 ml) olive oil for filling
- 1/8 tsp (0.5 g) ground nutmeg
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 ml) olive oil for sauce
- 2 cloves garlic, minced (about 6 g)
- 1 cup (240 g) canned crushed tomatoes
- 2 tbsp (30 g) unsalted butter
- 6 fresh basil leaves, torn
- Extra grated Parmigiano-Reggiano for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Make the pasta dough: on a clean work surface, mound the flour and make a well in the center. Crack the eggs into the well, add 1 tbsp (15 ml) olive oil and 1/2 tsp (3 g) salt. Gradually incorporate the flour into the eggs with a fork, then knead until smooth and elastic, about 8–10 minutes. Wrap in plastic and rest 30 minutes at room temperature.
2. Prepare the filling: in a skillet over medium heat, heat 1 tbsp (15 ml) olive oil and sauté the finely chopped onion until translucent, about 5 minutes. Add the chopped blanched chard and cook briefly to evaporate moisture, 2–3 minutes. Transfer to a bowl, let cool, then stir in ricotta, 1/2 cup (50 g) Parmigiano-Reggiano, nutmeg, and season with salt and pepper to taste. Mix until cohesive.
3. Roll and assemble ravioli: divide dough into 4 pieces. On a floured surface or pasta machine, roll each piece to a thin sheet (about 1/16 inch (1.5 mm)). Place teaspoon-sized mounds of filling about 1 inch (2.5 cm) apart on one sheet, brush edges around filling with water, lay a second sheet over, press around filling to seal and expel air, and cut into individual ravioli with a ravioli cutter or knife. Press edges firmly to seal.
4. Make the sauce: in a sauté pan, heat 2 tbsp (30 ml) olive oil over medium heat, add minced garlic and cook 30 seconds until fragrant. Add crushed tomatoes, simmer gently 8–10 minutes, then swirl in 2 tbsp (30 g) unsalted butter and torn basil. Adjust salt and pepper.
5. Cook ravioli and finish: bring a large pot of salted water to a rolling boil. Cook ravioli in batches for 3–4 minutes until they float and are tender. Remove with a slotted spoon into the sauce, gently toss to coat, and transfer to warmed plates. Finish with extra grated Parmigiano-Reggiano and a drizzle of olive oil.
6. Serve immediately, garnished with additional basil if desired.

1. Make the pasta dough: on a clean work surface, mound the flour and make a well in the center. Crack the eggs into the well, add 1 tbsp (15 ml) olive oil and 1/2 tsp (3 g) salt. Gradually incorporate the flour into the eggs with a fork, then knead until smooth and elastic, about 8–10 minutes. Wrap in plastic and rest 30 minutes at room temperature.
2. Prepare the filling: in a skillet over medium heat, heat 1 tbsp (15 ml) olive oil and sauté the finely chopped onion until translucent, about 5 minutes. Add the chopped blanched chard and cook briefly to evaporate moisture, 2–3 minutes. Transfer to a bowl, let cool, then stir in ricotta, 1/2 cup (50 g) Parmigiano-Reggiano, nutmeg, and season with salt and pepper to taste. Mix until cohesive.
3. Roll and assemble ravioli: divide dough into 4 pieces. On a floured surface or pasta machine, roll each piece to a thin sheet (about 1/16 inch / 1.5 mm). Place teaspoon-sized mounds of filling about 1 inch (2.5 cm) apart on one sheet, brush edges around filling with water, lay a second sheet over, press around filling to seal and expel air, and cut into individual ravioli with a ravioli cutter or knife. Press edges firmly to seal.
4. Make the sauce: in a sauté pan, heat 2 tbsp (30 ml) olive oil over medium heat, add minced garlic and cook 30 seconds until fragrant. Add crushed tomatoes, simmer gently 8–10 minutes, then swirl in 2 tbsp (30 g) unsalted butter and torn basil. Adjust salt and pepper.
5. Cook ravioli and finish: bring a large pot of salted water to a rolling boil. Cook ravioli in batches for 3–4 minutes until they float and are tender. Remove with a slotted spoon into the sauce, gently toss to coat, and transfer to warmed plates. Finish with extra grated Parmigiano-Reggiano and a drizzle of olive oil.
6. Serve immediately, garnished with additional basil if desired.