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serves 4
multiple recipes
FOR THE FILLING:
1 lb. swiss chard
2 1⁄4 cups Daube de Boeuf (beef stew), minced
1⁄4 cup grated parmigiano-reggiano
1 egg yolk
1 tbsp. olive oil
Salt and pepper
FOR THE RAVIOLI:
Ravioli Pasta
FOR THE SAUCE:
1⁄4 cup finely chopped Daube de Boeuf
Pinch of parmigiano-reggiano
1 cup daube juices
Olive oil
Sherry vinegar
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1st Keep
 Stephanie_Rubin
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