Ravioli a l'Italienne

Ingredients

• the yolks of three eggs
• a teaspoonful of chicken force-meat
• three quarts of boiling salt water
• a quarter of a pound of fresh butter
• a pint of good broth
• two ounces of grated cheese
• three spoonfuls of good hot beef gravy

Method

1. 1

   Make a paste for ravioli, moisten with egg yolks, and place chicken force-meat on the paste.

2. 2

   Cut into half-moon shapes and let dry.

3. 3

   Boil in salt water, then mix with melted butter and broth.

4. 4

   Serve with grated cheese and beef gravy.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 27. The excerpt below is the record exactly as published.

RAVIOLI A L'lTALIENNE. Kavioli is considered by the natives to be one of the best Italian-made dishes in existence ; and to give a fair idea of its repute as well as its national character, I can only compare it to the English Christmas plum-pudding. Its preparation, however, is not so expensive, neither can the making of it be considered difficult or complicated. Make a paste similar to the one for tagliatelli (No. 95), but add half a gill more of lukewarm water to it ; when the paste has been properly worked and rolled in four parts, nearly as thin as a sheet of paper, with the rolling- pin, place them apart on the board. Beat the yolks of three eggs, and with a feather or soft brush moisten one sheet of paste with it, then lay on this (two inches apart) a teaspoonful of chicken force-meat (No. 271). When the sheet is covered in the manner directed with the forcemeat, lay over it one of the sheets of paste and press this down with the thumb over the outer row of balls, then cut these out with a small fluted cutter into half-moon shape, and place them on a large dish, slightly sprinkled with flour. Proceed with the other two sheets of paste in the same way ; after which, let them dry on the dish for a couple of hours, then drop the lot gently in three quarts of boiling salt water, boil them on a brisk fire for ten minutes, then strain off the water and put the ravioli in a stewpan, in which a quarter of a pound of fresh butter has already been melted to a golden colour; add to it a pint of good broth, and let it boil for Ave or six minutes ; after which, add two ounces PRACTICAL HOUSEHOLD COOKERY. 59 of grated cheese, toes the stewpan gently in order to mix the cheese well with the ravioli, without, however, breaking them. When properly mixed and the broth nicely reduced, pour them into a dish ; sprinkle a little more grated cheese and three spoonfuls of good hot beef gravy over, and serve. In the same manner, ravioli can be made with veal or game forcemeat, as well as with fish ; in the latter case, a pur^ of spinach, the yolks of four beaten eggs, and an ounce of grated cheese must be added and well mixed with the fish. Tomato sauce added at the same time as the broth will also be an improvement. 98. RAVIOLI A LA ROHAINE. Prepare five or six dozen ravioli in the same manner as in the previbus number. Boil them in broth for fifteen minutes, then strain and put them in a stewpan containing about a quarter of a pound of fresh mushrooms, properly trimmed and cut into slices, with a similar quantity of cooked ox- tongue cut in small dice, half a pint of white wine, a gill each of Espagnole sauce and game essence. Boil on a brisk fire ; toss the stewpan, so as to mix and wai*m the contents well together; and when the sauce is nearly reduced, add two ounces of gmted cheese

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