Ravioli a la Napolitaine
From The spirit of cookery, 1895
Some gratinate with cheese and butter, but this may spoil the taste.
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 137. The excerpt below is the record exactly as published.
a sufficiency of broth, they pass as quenelles in Ravioli sotip {Raviolis a la Napolitaine*). The preparation of the shells is given under ‘Nouilles.’ The farce is prepared from fowl, game, veal, etc. ; add thereto some fresh-made curd of milk and some Parma cheese, also some spinach, parboiled, spices an salt, and bind with yolk of egg
Cook this with the app: pantry check, scaling, and the assistant.