Meat Filling for Ravioli
From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936
Presented as published in 1936. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 14. The excerpt below is the record exactly as published.
G i cup (cooked) chicken, turkey, 1 egg, beaten or veal % teaspoon lemon peel, grated 1 tablespoon grated Parmesan 1 tablespoon butter cheese l/2 teaspoon minced parsley Salt and pepper to taste 30 THE EUROPEAN COOKBOOK Grind meat very fine. Thoroughly mix with other in- gredients. If any of the filling is left after making the ravioli, add it to the tomato sauce. GREEN FILLING i cup cooked spinach, minced i egg, beaten Yi cup cottage cheese Salt i tablespoon grated Parmesan Peppe
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