At La Seyne, a caterer reveals the secrets of homemade ravioli

Recently recognized by Gault et Millau, this beloved company where pasta has been a family affair for forty years has earned a good reputation in and around Toulon. With house specialties based on wheat semolina and its warm dishes with Southern flavours, it delights us.

in home pastriesIn the coastal region of Mar Vivo, in La Seyne, the champagne Patricia Messika, her son Matteo Carrod and their team develop with passion and in a good mood, succulent specialties: lasagna, cannelloni, polenta, gnocchi, stuffed vegetables.. but also a whole range of homemade ravioli with no less About twenty fillings. Dishes are prepared every day, at dawn, using fresh and carefully selected products. The family also works in the Toulon district of Mourillon, rue Lamalgue, under the sign fresh pasta.

“Don’t lose sight of the basics”

“My parents worked in a hotel in Sanari before this fresh pasta factory was set up. The dough is prepared every morning, as are all the fillings, sauces, stews and appetizers the next day…and we must never lose sight of the main thing: if it is not good, it is not good. Don’t miss out on the essential products!Patricia smiles, lifting the lid of a large pot as she boils a scented stew, marinated in wine and cooked in its juice with vegetables and herbs.

“ravioli Soup, this is the most traditional recipe. Italian “mothers” also made it with leftover stews.

Ravioli whose flavors vary according to tastes as well as the seasons. with Patricia and Matthew; Jean Marie, cook; And Vivien, his assistant, we learn how to make from the ground up one of the newest novelties in the house: ravioli with candied tomatoes, bush, black olives and basil. Real delicious food.

pastries, rue Pablo Neruda – rue Mar Vivo, in La Seine-sur-Mer. Like.

Necessary components (Frank Muller photos).
Put the filling in the dough (Frank Muller photos).

Ravioli with tomato and shrub


For twenty-four ravioli

(ie six per plate):

– 1 kilo of wheat semolina

– 6 fresh eggs

– 500 grams of beef bush

– 200 gm grated parmesan cheese

– 200 grams of tomatoes

Well-draining confit

– 3 tablespoons of pesto

– a spoonful of black olives


die cutting (Frank Muller photos).

> To prepare the filling, mix the cheese, Parmesan cheese, candied tomatoes, pesto, and pitted olives. You can also add a few finely chopped fresh basil leaves.

“The filling must be pressed, not too dry and not too wet, otherwise it will fall apart during cooking”Patricia explains.

> For the dough, mix wheat semolina and eggs (you can also buy ready-made dishes on the site).

“The moisture in the dough should be 30%: it shouldn’t be too dry or too sticky, and it should be pliable. Otherwise, feel free to dampen it with a little cold water. Also be careful because it dries quickly: don’t wait too long”, Jean-Marie advises.

Roll out the dough with a nail or with a rolling machine (hand-made pasta maker), to obtain plates with a thickness of 1.5 mm.

Cut dough sticks approximately 10 cm in diameter using a cookie cutter, bowl, or glass bowl. You can also use the roulette wheel.

> Mix the egg yolks in a water mist and brush the inner disk (which will better seal the edges of the ravioli), then distribute the filling while flattening it slightly. Place the second dough disk on the preparation, remove any air bubbles, and seal the edges of each ravioli well by applying pressure (ideally, you can use a second cookie cutter that is smaller than the first, i.e. 7.5 cm, to set the end).

> Cook for three minutes in boiling salted water.

> Sort and combine dishes to your liking (four to six ravioli per guest, depending on whether it’s a side dish or a single dish).

> For accompaniment, Jean-Marie recommends a little creamy pesto. “It should be as simple as possible: ravioli, the most important thing is what’s inside”Patricia confirms. A drizzle of olive oil, cream of Parmesan or even a little tomato sauce with basil would go great with these light ravioli.

Riding. (Frank Muller photos).

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