Ravioli, Italian
From Cassell's dictionary of cookery, 1892
Serves 4
Presented as published in 1892. 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
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1498. The excerpt below is the record exactly as published.
Ravioli, Italian. — Make a paste with flour, fresh eggs, and a little salt. Roll it out as thin as thick paper, and sprinkle it with as little flour as possible. Make a forcemeat of fowl, veal, or fish
Cook this with the app: pantry check, scaling, and the assistant.