Facebook Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Barbajuans | wefacecook.com Barbajuans | wefacecook.com
Recipe

BARBAJUANS

Serves: 4
If they like it, it serves 4 otherwise  - thinking face emoji
Preparation time: 20 minutes
Cooking time: 15 minutes
Totaltime: 35 minutes

Barbajuans are fried chard-filled ravioli. They can be served as an hors d'oeuvre or as a main dish, accompanied by a mesclun or arugula salad. In Menton, France, they are filled with chard or red squash, cooked ground meat, eggs, cheese, oil and rice. They are triangular in shape.

Ingredients

  • 14 oz white flour (400 g)
  • 3 1/2 oz olive oil (10 cl)
  • 1 whole egg
  • 4 oz cold water (12.5 cl)
  • 1/2 tsp salt
  • Filling
  • 3/4 cup minced white onion
  • 3 1/2 ounces leeks, white only (100 g)
  • 9 ounces Swiss chard, greens only (250 g)
  • 9 ounces spinach leaves (250 g)
  • 3 tablespoons olive oil
  • 1 egg, beaten
  • 5 ounces ricotta cheese (125 g)
  • 1 tablespoon grated parmesan
  • 5 tablespoons olive oil
  • 2 tbsp minced marjoram
  • 2 tbsp chopped chives
  • 1 qt grapeseed oil for frying

Preparation

  • Dough:
    Prepare the dough by combining the flour, olive oil, whole egg, and salt together in a mixing bowl. Gradually add the water while kneading the dough by hand. When it is smooth and soft, cover with plastic wrap, and refrigerate for 3 hours.
    Filling:
    blanch the greens from a bunch of Swiss chard for a few seconds in boiling water; drain and chop finely;
    mince the onion and leeks; sweat gently in olive oil without browning;
    add the chard; cook gently until the water has evaporated. Season.
    Transfer to a mixing bowl and add the beaten egg, ricotta cheese, grated Parmesan, olive oil, marjoram, and chives. Season with salt and pepper as needed.

    Assembly and cooking
    roll out the dough in a strip about 15 cm (6") wide;
    divide the filling into small mounds, about 2 spoonfuls each;
    fold the dough over to cover; cut into half circles using a pastry wheel;
    fry in hot oil until golden brown.
Login to Save to Recipe Box
Add Recipe Note
Save to Recipe Box
Print
Add Recipe Note
Saved Add to List

    Add to List

Print
Add Recipe Note
Saved Add to List

    Add to List

Add Recipe Note