Ravioli

Ingredients

• broad strips about an inch wide
• some of the prepared forcemeat
• Parmesan cheese
• some hot tomato sauce

Method

1. 1

   Roll out the paste very thinly and cut it into broad strips.

2. 2

   Put some forcemeat on these in small heaps, wet round the edges, lay a second strip of paste over, and press well together.

3. 3

   Stamp them out with a cutter, boil the raviolis in fast boiling water for about ten minutes.

4. 4

   Drain, put on a deep dish, sprinkle with Parmesan cheese, pour over hot tomato sauce, and serve.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 8. The excerpt below is the record exactly as published.

broad strips about an inch wide. Put some of the prepared forcemeat on these in small heaps, wet round the edges, lay a second strip of paste over, and press well together between the little heaps. Stamp them out with an inch round psiste cutter, boil the raviolis in fast boiling water for about ten minutes. Drain them on a cloth, put them on a deep dish, sprinkle over the Parmesan cheese, then pour over some hot tomato sauce

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