Less well-known than Niçoise-style ravioli, 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 the local dialect, barbajuan means "Uncle Jean." In Menton, they are filled with chard or red squash, cooked ground meat, eggs, cheese, oil and rice. They are always triangular in shape. .

Tip
Make the ravioli in a half-moon shape to prevent them from bursting when fried. 

1. Prepare the dough by combining the flour, water, oil and salt; 
2. blanch the greens from a bunch of Swiss chard for a few seconds in boiling water; drain and chop finely; 
3. mince the onion and leeks; sweat gently in a little olive oil without browning; 
4. add the anchovy fillets and chard; cook gently until the water has evaporated. Season. 
5. off the heat, add the beaten eggs, cooked rice, grated Parmesan and olive oil; correct the seasoning. 

Assembly and cooking

1. roll out the dough in a strip about 15 cm (6") wide; 
2. divide the filling into small mounds (about 2 good spoonfuls each);
3. fold the dough over to cover; cut into half circles using a pastry wheel; 
4. fry in hot oil until golden brown.

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Photo of the barbajuans: Nice Rendez-vous. Montage: MSCOMM