Ravioli

Ingredients

• 1 four or five pound chicken, boiled
• 1 pound pork, fried or baked
• 1 pound veal, fried or baked
• 1% pound imported Swiss cheese
• 1 dozen eggs
• ¥, pound of butter
• Add parsley, celery, salt and pepper to taste
• Add parsley, celery, salt and pepper to taste
• Add parsley, celery, salt and pepper to taste
• Add parsley, celery, salt and pepper to taste
• Bread sticks or cracker crumbs, enough to hold together
• For each cup of flour at least one egg is used.

Method

1. 1

   Mix chicken, pork, veal, cheese, eggs, butter, parsley, celery, salt, and pepper.

2. 2

   Form into small balls.

3. 3

   Prepare pastry with flour and eggs, roll over balls, and let dry for 24 hours.

4. 4

   Boil in broth or water for 20-30 minutes.

5. 5

   Serve with tomato sauce baked for 15-30 minutes.

Nutrition per serving

As published

This recipe was extracted from Waldensian cookery (1957), page 10. The excerpt below is the record exactly as published.

RAVIOLI 1 four or five pound chicken, boiled 1 pound pork, fried or baked 1 pound veal, fried or baked 1% pound imported Swiss cheese, (can be substituted with other kind of cheese) 1 dozen eggs ¥, pound of butter A little spinach Bread sticks or cracker crumbs, enough to hold together Add parsley, celery, salt and pepper to taste, other ingredients if desired. The above mixture is for inside of Ravioli which is ground and made into small balls. The following pastry is prepared for the outside: For each cup of flour at least one egg is used.

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