Ravioli

Ingredients

• half a pound of flour
• two eggs
• half an ounce of butter
• a pinch of salt
• a little grated Parmesan over
• little pieces of butter here and there
• a little boiling stock over them
• a little good gravy round them

Method

1. 1

   Make a paste with flour, eggs, butter, and salt.

2. 2

   Roll out and cut into shapes.

3. 3

   Fill with desired filling, pinch tightly, and let dry.

4. 4

   Butter a saucepan, lay ravioli in it, pour boiling stock, and simmer until done.

5. 5

   Drain, sprinkle with Parmesan and butter, and bake in a brisk oven for 15 minutes.

6. 6

   Serve hot with gravy.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1498. The excerpt below is the record exactly as published.

ravioli dry for a short time. Butter a saucepan, lay them in it, pour a little boiling stock over them, and let them simmer until the pastry is done enough. Drain them, lay them on a dish, sprinkle a little grated Parmesan over, and lay little pieces of butter here and there upon them. Put them in a brisk oven for a quarter of an hour, pour a little good BAV ( 719 ) RED gravy round them, and serve very hot. To make the nouilles paste put half a pound of flour on a pastry-board, make a hole in the centre, break two eggs into it, add half an ounce of butter and a pinch of salt

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