Greek Ravioles

Ingredients

• one pound of meat from a braised leg of mutton
• a pound of puff paste
• four tablespoonfuls of cooked fine herbs
• two yolks of eggs
• grated Parmesan
• some rich gravy
• thickened with tomato sauce

Method

1. 1

   Chop and pound the meat with sheep's brains.

2. 2

   Season with herbs and egg yolks.

3. 3

   Roll out puff paste, place mince in small balls, cover with paste, and cut out ravioles.

4. 4

   Boil in salted water for 3-4 minutes, drain, sprinkle with Parmesan, and pour over gravy thickened with tomato sauce.

As published

This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 17. The excerpt below is the record exactly as published.

Greek Ravioles Take one pound of meat from a braised leg of mutton, chop and pound it with some sheep's brains ; season the mince with four tablespoonfuls of cooked fine herbs and two yolks of eggs. Roll out a pound of puff paste to a thin square flat, and place on half of it the mince divided into small balls, placing them in straight rows at equal distances ; then cover them with the other half of the paste and stamp out the ravioles with a round cutter. A little before serving throw them into salted boiling water, and let them boil for three or four minutes, then drain, and dish up, sprinkling each one with grated Parmesan ; pour over some rich gravy thickened with tomato sauce

Cook this with the app: pantry check, scaling, and the assistant.