Ravioli Nicoise is a meal I had a number of times during my month in Nice. We had such a great fresh pasta shop called Maison Barale around the corner from our Airbnb it would have been a crime not to. Nice definitely has a strong Italian influence with their food specialities. One of which is Ravioli Nicoise, basically beef filled ravioli with a meat or beef sauce. I saw it also served with Beef stew.
The ravioli was already so good I loved just whipping up a quick tomato and basil sauce which went well with it.
Ravioli Nicoise with Tomato and basil sauce
- 4 Dozen (48 ravioli Nicoise or beef ravioli as substitute)
- 1/2 Can of whole tomatoes (Chopped inside the can with scissors)
- 1/2 Medium Jar of Tomato Pasatta
- 1 Clove of Garlic (Crushed and Chopped)
- 1/2 Onion (Finely chopped)
- 12 Basil Leaves (Sliced or cut into sauce)
- 1 Tbsp olive oil
- Parmesan cheese to taste
- Bring a pot of salted water to the boil
- On a medium heat add some olive oil and sweat the onion for a few minutes, not burning the onion.
- Add the garlic stir through for a minute
- Add the chopped tomatoes and the pasatta to the pan.
- Add had the Basil and bring to a low simmer
- Simmer until reduced slightly and season with salt and pepper.
- Add the rest of the Basil and turn off heat.
- Add half of the ravioli to the boiling water (if you have a big pot you can do this in one go)
- Cook until ravioli floats to the surface
- Remove with slotted spoon and add to the sauce
- Repeat for remaining ravioli
- Serve with some grated parmesan and extra fresh basil if you like
This is definitely one of the regular meals I had and will remember from my time in Nice. With some of the best fresh pasta available you have to use it right?! this locally inspired in one of the simplest forms. I like to add a bit of chilli powder or dried chilli if I wanted to spice it up.
When in Nice and cooking yourself head to Maison Barale for your ravioli and fresh pasta.