Ravioli

Ingredients

• 8 oz. flour
• a little salt
• pepper
• a little nutmeg
• a little milk
• some cooked spinach
• a little vegetable gravy
• grated cheese

Method

1. 1

   Mix the flour with salt, pepper, and nutmeg to taste, adding sufficient milk to make a very stiff paste.

2. 2

   Let it rest, then divide into four pieces and roll out each to 1/8 inch thick.

3. 3

   Have ready some cooked spinach; season and pass through a sieve.

4. 4

   Brush over with water two sheets of paste, mark with a cutter, and place a small knob of spinach in each.

5. 5

   Cover with the other two sheets, press well together, and cut in squares.

6. 6

   Cook in boiling salted water for 10 minutes, then refresh and drain.

7. 7

   Moisten the bottom of a gratin dish with gravy, arrange layers of ravioli and grated cheese, and bake until browned.

Nutrition per serving

As published

This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 38. The excerpt below is the record exactly as published.

Ravioli Materials.—8 oz. flour, a little salt, pepper and nutmeg, a little milk, some cooked MEATLESS DISHES 141 spinach, a little vegetable gravy and grated cheese. Method.—Mix the flour with salt, pepper and nutmeg to taste, to which add sufficient milk to make a very stiff paste. Let it rest a while, then divide into four pieces and roll out, each one #s inch thick. Have ready some cooked spinach

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