Ravioles aux Epinards

Ingredients

• 2 lbs. spinach
• 1 oz. butter
• 1 shallot
• 1 tablespoonful flour
• 2 tablespoonfuls cream
• salt
• pepper
• 1/2 lb. flour
• 1 oz. butter
• 2 yolks of egg
• tomato sauce
• grated cheese

Method

1. 1

   Wash spinach, cook until tender, and rub through a sieve.

2. 2

   Melt butter, fry shallot, add flour, then spinach and cream, season and cook gently.

3. 3

   Prepare a stiff paste with flour, butter, and yolks.

4. 4

   Roll thin, stamp rounds, fill with spinach, seal edges, and cook in boiling salted water for fifteen minutes.

5. 5

   Drain, dish up, sprinkle with cheese, cover with tomato sauce, and bake.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 388. The excerpt below is the record exactly as published.

Ravioles aux Epinards (Spinach Bavioles). — 2 lbs. spinach, 1 oz. butter, 1 shallot, 1 tablespoonful flour, 2 tablespoonfuls cream, salt and pepper. For ravioles \ lb. flour, 1 oz. butter, 2 yolks of egg, tomato sauce (No. 271), grated cheese

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