Ravioli Tuna Niçoise ~ Tomato Coulis

Eggs 2 4 8
Egg yolks 1 2 4
Flour (00) 250 500 1k
Parsley finely chopped 50 gm 100 gm 200 gm
Salt to taste
Olive oil
Tinned tuna 250 gm 500 gm 1k
Olives black 50 gm 100 gm 200 gm
Tomato Concassé 75 gm 150 gm 300 gm
Hard boiled eggs 3 6 12
Green beans 100 gm 200 gm 400 gm
Onion ½ 1 2
Tomatoes 400 gm 800 gm 1.6 k
Tomato juice 90 mls 180 mls 360 mls
Tabasco to taste
Olive oil 20 mls 40 mls 80 mls
Salt to taste
Method

To make the Ravioli

1. Place the flour, parsley and salt in a blender, Add the egg and oil until you have made your
dough. Roll in six turns.
2. Make the filling by straining and mashing the tuna, season and mix with chopped black olives
and tomato Concassé.
3. Roll the pasta to a moderately thin level. Lay half the sheet out on the table top.
4. Place a spoon full of filling in two neat rows, leaving a even space around each pile.
5. Lightly egg wash round the piles and then place the second sheet over the top. Using the side
of your hand pat down each row sealing the filling in.
6. Using a crinkle cutter, trim the pasta into squares.
7. Cook in lots of boiling salted water until the pasta is al dente, approx 4 minutes. Serve hot or
refresh and serve cold with salad.

To make the coulis.

8. Chop and sweat off the onion in the olive oil.
9. Add the tomatoes, juice and Tabasco and bring to the boil. Simmer for 7 minutes.
10. Whiz and pass through a conical strainer. Correct seasoning. Serve hot or cold.

To serve
11. Cut the eggs into quarters and blanch the beans. Cut into 2 inch strips. Place the ravioli into
the centre of a bowl and sprinkle the eggs and beans over. Place a cordon of coulis around the edge
and garnish with fresh ground black pepper, a squeeze of lemon juice and flat leaf parsley.