Raviola

Ingredients

• Make a paste of 2 cups flour
• 2 eggs
• 1/2 teaspoon salt
• water enough to make a stiff dough
• Take one cup cold chicken, veal or fish
• one cup bread crumbs
• one teaspoon onion juice
• 1/2 teaspoon salt
• a grating of nutmeg
• dash of Cayenne
• dash of thyme
• 1 cup spinach
• yolk of 2 eggs

Method

1. 1

   Make a stiff dough with flour, eggs, salt, and water.

2. 2

   Roll out and cut into sheets.

3. 3

   Place filling in rows, moisten edges, and cut into squares.

4. 4

   Dry and poach in bouillon for 10 minutes.

5. 5

   Serve with soup and parmesan cheese.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 5. The excerpt below is the record exactly as published.

RAVIOLA— Mrs. W. J. Wickman. Make a paste of 2 cups flour, 2 eggs, % teaspoon salt, and water enough to make a stiff dough. Knead well and roll out Into a sheet as thick as thin cardboard ; cut it in half. ' Place one teaspoon of farce In regular rows on the paste 2 in. apart, moisten the upper part of ■paste and place carefully on top of the lower piece, pressing the two "together with the fingers or with a raviola rolling pin, forming small ■cushions between. Cut through the rows down and across, -with a pas- try knife in such a way as to leave pieces about 2 in. square. Place ■the raviola on a board covered with a clean piece of muslin near the ■stove and dry thoroughly — when needed poach them a few at a timte in «lear bouillon for ten minutes. When all are done place in a tureen and pour soup over raviola. Add a few teaspoons of grated parmesan ■cheese and serve. FARCE FOR RAVIOLA (FILLING) Take one cup cold chicken, veal or fish, chopped very fine and rub to a paste with one calf or sheep brains parboiled — add one cup bread tirumbs which have been soaked in milk and squeezed dry, one tea- spoon onion juice, % teaspoon salt, a grating of nutmeg, dash of Cay- ■enne and thyme and rub well together: Have ready 1 cup spinach (which has been boiled, drained and chopped). Stir the spinach into ■the paste, add yolk of 2 eggs, and beat for ten minutes. WHITE SOUP— Mrs. Grandjean. Ingredients — iFive lbs. veal (shin), five pts. cold water, 1 tablespoon •salt, 1 onion, 6 pepper corns, a little celery, 1 pt. cream' or milk, 1 table- •spoon butter, 2 tablespoons flour, 1 egg. Wipe meat, put all ingredi- ents except cream', butter, flour, and egg, into soup kettle, bring to a "boil quickly, then cook slowly several hours, skimming when needed; strain,, add lemon peel, salt and pepper (white), cook butter and flour together add to soup stock, beat cream, add to stock, beat egg put into ■tureen, strain in the soup carefully and serve with browned crackers. OXTAIL SOUP — Miss H. Pregge. Separate the joints of 2 oxtails; put them into a frying pan with ^ little butter and fry them nice and brown; add 1 onion and 1 carrot ■and fry brown also. Then put all into a soup kettle with about 3 qts. x)f water, let simmer slowly, add a few cloves and a -blade of mace, also a little barley, and cook well. If desired add a little sherry wine :3ust before sending to the table. OXTAIL SOUP — Mrs. H. Decourtieux. 1 qt. soup stock, 2 oxtails, 1 pt. boiling water, 1 tablespoon of beef -extract, % cup each of diced carrot, onion, celery, turnip and potato, 1 teaspoon salt,

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