Ravioli, Italian. — Make a paste with
flour, fresh eggs, and a little salt. Roll it out
as thin as thick paper, and sprinkle it with as
little flour as possible. Make a forcemeat of
fowl, veal, or fish✪ Ravioli, Italian, or take a godiveau ; lay it in
little heaps at equal distances on half the paste,
and cover -with the other half. With the fingers
press the paste down between the little piles of
forcemeat to make it adhere, then cut the whole
into squares. Put these side by side in a dish,
and boil them in bouillon for five minutes.
Serve with grated cheese in a plate.
Ravioli, Italian (another way).— Make
some nicelj'-flavoured forcemeat as follows : —
Take two oimccs of the flesh of roast chicken or
game weighed after it has been freed from skin
and sinew. Mince it finely, and mix with it a
table-spoonful of borage which has been scalded,
pounded, and passed tlirough a sieve ; failing
this, use a table-spoonful of spinach greening.
Add an ounce of pounded ham, four cleaned
and pounded anchovies, a shallot, three hard and
two raw yolks of eggs, a table-sjooonf ul of grated
Parmesan, and a little pepper and grated nut-
meg. Mix the ingredients thoroughly. Roll
out half a pound of nouilles paste as thin as
possible, cut it into rounds two inches in
diameter with a fluted cutter, moisten the edges
with water, and lay a small ball of the force-
meat upon each round. Fold the pastry over
the forcemeat, and pinch it tightly together.
Let the ravioli dry for a short time. Butter a
saucepan, lay them in it, pour a little boiling
stock over them, and let them simmer until
the pastry is done enough. Drain them,
lay them on a dish, sprinkle a little grated
Parmesan over, and lay little pieces of butter
here and there upon them. Put them in a brisk
oven for a quarter of an hour, pour a little good
BAV
( 719 )
RED
gravy round them, and serve very hot. To
make the nouilles paste put half a pound of
flour on a pastry-board, make a hole in the
centre, break two eggs into it, add half an
ounce of butter and a pinch of salt✪ Ravioli, and mix
all together to a smooth, firm paste; it is then
ready for use. Time to simmer the ravioli, iive
minutes.
Ravioli Soup. — Prepare and poach the
ravioli as in the last recipe. Drain them, and
put them into a soup tureen. Pour over them
two quarts of good strong veal or game stock,
add a glassfiil of madeira, and serve very
hot. Send a plateful of grated Parmesan✪ Ravioli Soup to
table with the soup. Time, five minutes to
poach the ravioli. Sufficient for ten or twelve
persons.
Ray or Maids. — This fish is of the same
genus as the skate or thornback. It may be
boiled or fried. It should be hung for at least
a day before it is dressed, and the wings should
be cut into strips, and kept in salt and water
for two or three days before they are used.
The dressed fish is very good eaten cold with
salad siiuce. It is at its best from September
to February.
Page 1498 · 3 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Ravioli, Italian. — Make a paste with flour, fresh eggs, and a little salt. Roll it out as thin as thick paper, and sprinkle it with as little flour as possible. Make a forcemeat of fowl, veal, or fish, or take a godiveau ; lay it in little heaps at equal distances on half the paste, and cover -with the other half. With the fingers press the paste down between the little piles of forcemeat to make it adhere, then cut the whole into squares. Put these side by side in a dish, and boil them in bouillon for five minutes. Serve with grated cheese in a plate.
Ravioli, Italian (another way).— Make some nicelj'-flavoured forcemeat as follows : — Take two ounces of the flesh of roast chicken or game weighed after it has been freed from skin and sinew. Mince it finely, and mix with it a table-spoonful of borage which has been scalded, pounded, and passed through a sieve ; failing this, use a table-spoonful of spinach greening. Add an ounce of pounded ham, four cleaned and pounded anchovies, a shallot, three hard and two raw yolks of eggs, a table-spoonful of grated Parmesan, and a little pepper and grated nutmeg. Mix the ingredients thoroughly. Roll out half a pound of nouilles paste as thin as possible, cut it into rounds two inches in diameter with a fluted cutter, moisten the edges with water, and lay a small ball of the forcemeat upon each round. Fold the pastry over the forcemeat, and pinch it tightly together. Let the ravioli dry for a short time. Butter a saucepan, lay them in it, pour a little boiling stock over them, and let them simmer until the pastry is done enough. Drain them, lay them on a dish, sprinkle a little grated Parmesan over, and lay little pieces of butter here and there upon them. Put them in a brisk oven for a quarter of an hour, pour a little good
BAV
( 719 )
RED
gravy round them, and serve very hot. To make the nouilles paste put half a pound of flour on a pastry-board, make a hole in the centre, break two eggs into it, add half an ounce of butter and a pinch of salt, and mix all together to a smooth, firm paste; it is then ready for use. Time to simmer the ravioli, iive minutes.
Ravioli Soup. — Prepare and poach the ravioli as in the last recipe. Drain them, and put them into a soup tureen. Pour over them two quarts of good strong veal or game stock, add a glassfiil of madeira, and serve very hot. Send a plateful of grated Parmesan to table with the soup. Time, five minutes to poach the ravioli. Sufficient for ten or twelve persons.
Ray or Maids. — This fish is of the same genus as the skate or thornback. It may be boiled or fried. It should be hung for at least a day before it is dressed, and the wings should be cut into strips, and kept in salt and water for two or three days before they are used. The dressed fish is very good eaten cold with salad siiuce. It is at its best from September to February.
Records on this page
Ravioli, ItalianRavioliRavioli Soup