Ravioli

Ingredients

• two cupfuls of flour
• two eggs
• one-half teaspoonful of salt
• water enough to make a stiff dough

Method

1. 1

   Make a paste of flour, eggs, salt, and water to form a stiff dough.

2. 2

   Roll out into a thin sheet, place teaspoonfuls of farce in rows, moisten the upper part, and press together.

3. 3

   Cut into squares, dry, and poach in bouillon for ten minutes.

4. 4

   Serve with soup and grated Parmesan cheese.

Nutrition per serving

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 22. The excerpt below is the record exactly as published.

RAVIOLI — Make a paste of two cupfuls of flour, two eggs, one-half teaspoon- ful of salt, and water enough to make a stiff dough. Knead well and roll out into a sheet as thick as very thin cardboard. Cut it in half and proceed as follows : Place teaspoonful of farce in regular rows on the paste two inches apart. Moisten the upper part of the paste and place carefully on top of the lower piece, pressing the two together with the fingers or with a ravioli rolling-pin, forming small cushions between. Cut through the rows down and across with a pastry knife in such a way as to leave pieces about two inches square. Place the ravioli on a board covered with a clean piece of muslin, near the stove, and dry thoroughly. When needed poach them, a few at a time, in clear bouillon for ten minutes. When all are done place in a tureen and pour the soup over the ravioli ; add a few spoonfuls of grated Parmesan cheese, and serve. FARCE FOR RAVIOLI — Take one cupful of cold chicken, veal or fish, chop very fine and rub to a paste, with one calf or two sheep brains, parboiled ; add one cupful of bread-crumbs which have been soaked in milk and then squeezed dry, one teaspoonful of onion juice, one-half teaspoonful of salt

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