Ravioli

Ingredients

• nine ounces of flour
• the yolks of four eggs
• a pinch of salt
• four ounces and a half of cooked chicken forcemeat
• two ounces and a quarter of panada
• a quarter of a pound of butter
• two yolks of eggs
• a little salt
• minced herbs
• a little minced mushroom
• plenty of grated cheese
• enough broth to cover them

Method

1. 1

   Make a paste of flour, egg yolks, and salt moistened with warm water.

2. 2

   Let it rest for two hours.

3. 3

   Prepare chicken forcemeat with panada, butter, and egg yolks, seasoning with salt, herbs, and mushroom.

4. 4

   Roll out the paste, cut into pieces, place forcemeat on each, fold, and pinch edges.

5. 5

   Arrange in a dish, sprinkle with cheese, pour broth, and bake for 20-30 minutes.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 382. The excerpt below is the record exactly as published.

Ravioli. — Make a paste of nine ounces of flour, the yolks of four eggs, and a pinch of salt moistened with a little warm water. It must not be too solid and should rest for two hours, covered with a cloth. Prepare four ounces and a half of cooked chicken forcemeat, using two ounces and a quarter of panada (see page 203), a quarter of a pound of butter, and two yolks of eggs. Season with a little salt, minced herbs, and a little minced mushroom. Roll the paste out as thin as possible, cut it into pieces three inches across, lay forcemeat on each with a teaspoon, double the paste over it like a “ turnover,” and pinch the edges. Carefully arrange the Ravioli side by side in a deep fire-proof dish, sprinkle plenty of grated cheese over them, and gently pour in enough broth to cover them

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