Italiandinner
Ravioli
From The cult of the chafing dish, 1904
Optional additions include fresh mushrooms, tomatoes, anchovies, or olives.
Presented as published in 1904. 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
Nutrition per serving
245Calories
14 gProtein
27 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories245 kcal
Protein14 g
Carbohydrates27 g
Fiber1.6 g
Sugars2.4 g
Total Fat10 g
Saturated Fat5 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol63 mg
Sodium471 mg
Potassium12 mg
Calcium318 mg
Iron1.5 mg
Magnesium9.8 mg
Phosphorus6.4 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A2.1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.1 mcg
Choline0.1 mg
Caffeine0 mg
Water946 g
As published
This recipe was extracted from The cult of the chafing dish (1904) by Frank Schloesser, page 43. The excerpt below is the record exactly as published.
Ravioli. Another most useful Italian preparation is Ravioli, which is compounded of a variety of good things. As Leporello says in Don Giovanni: " Madamina, il catalogo h questo !" Eggs, Macaroni, Paste, Pork, Chicken, Vegetables, and Cheese. It is a sort of White Knight portmanteau food, and if quite fresh (it is best in summer) is rightly termed " A dinner in one course " — if you cook it badly you may omit one letter in the last word. 158 THE CHAFING DISH This is how to prepare Ravioli with the help of Chaffinda. To two pints of boiling water in the Chafing Dish put a quarter of a pound of Ravioli ; boil for ten minutes, then strain. Return to the dish ; add half a teaspoon of butter, the same of grated Parmesan cheese
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Cook this with the app: pantry check, scaling, and the assistant.